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Roman-Style Chicken

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 319kcal

Ingredients:

• 4 Boneless Skinless Chicken Breasts
• 2 Boneless Skinless Chicken Thighs
• 1.5 tsp Sea Salt divided
• 1.5 tsp Ground Black Pepper divided
• .25 c Olive Oil
• 1 Bell Peppers red, sliced
• 1 Bell Peppers yellow, sliced
• 4 slices Bacon chopped
• 3 cloves Garlic minced or pressed
• 15 oz Diced Tomatoes canned
• .5 c White Wine
• 1 tbsp Fresh Thyme leaves picked and chopped
• 1 tsp Fresh Oregano leaves picked and chopped
• .5 c Chicken Broth
• 2 tbsp Capers chopped
• .25 c Fresh Parsley chopped

Instructions:

• Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
• Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Nutrition

Calories: 319kcal | Carbohydrates: 8g | Protein: 26g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 885mg | Potassium: 665mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1623IU | Vitamin C: 64mg | Calcium: 49mg | Iron: 2mg

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