Wednesday, February 13, 2008

Pollo Romano

I love Everyday Italian with Giada De Laurentiis on the Food Network, and have seen this episode many times, and was on my to-cook list for a while. I wasn't disappointed! It was a great Italian dish - a departure from the traditional marinara or pasta dish I am used to making.

The roasted potatoes get crispy on the outside, but soft in the inside - and the onions - cippolini - are a new variety for me - turned sweet and mild when roasted. This dish can be prepared ahead of time, then reheated, and also tastes great the next day.




Roman-style Chicken
Recipe courtesy Giada De Laurentiis
Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 40 minutes Yield: 6 servings User Rating: ****

4 skinless chicken breast halves, with ribs (I used 4 boneless/skinless breasts)
2 skinless chicken thighs, with bones (I omitted)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced (I used red & orange peppers)
3 ounces prosciutto, chopped (I used 2 ounces)
2 cloves garlic, chopped (I used 3, I looove garlic)
1 (15-ounce) can diced tomatoes (I used fire-roasted diced tomatoes)
1/2 cup white wine
1 tablespoon fresh thyme leaves (I used 1.5 teaspoons dried)
1 teaspoon fresh oregano leaves (I used 1/2 tsp dried)
1/2 cup chicken stock
2 tablespoons capers (I omitted, don't really like them)
1/4 cup chopped fresh flat-leaf parsley leaves

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 prosciutto and cook until the peppers have browned and the prosciutto 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.

Potatoes and Onions
Recipe courtesy Giada De Laurentiis
Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 40 minutes Yield: 4 to 6 servings
User Rating: ****

2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

1 comment:

Katie said...

I can't belive I didn't see this before. It looks soooo yummy! I have everything I need for this too. I'll have to make it next week!