Roman Chicken with Chardonnay recipe
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Ingredients
- extra-virgin olive oil, or to taste 8 assorted chicken pieces 1 (12 ounce) can diced tomatoes 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 shallot, finely chopped 2 cloves garlic, minced 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme 1 cup unsalted chicken stock ½ cup Chardonnay wine salt and freshly ground black pepper to taste ¼ cup capers
Nutrition Info
- 512.5 caloriescarbohydrate: 9.3 gcholesterol: 157.9 mgfat: 33.6 gfiber: 1.9 gprotein: 35.2 gsaturatedFat: 8.8 gservingSize: -sodium: 607.5 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Roman Chicken with Chardonnay
Directions
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Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Garnish with capers when serving.