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Braised Roman Chicken

We’ve  modified a version of a previous recipe we posted back in 2007. Easy and so flavorful, this is a one-pot meal with classic Roman ingredients.

  • 8 chicken thighs, bone-in with skin
  • kosher salt
  • 1/4 cup extra virgin olive oil
  • freshly ground black pepper
  • 2 medium yellow onions, cut into 1/2-inch dice
  • 1 yellow bell pepper
  • 1 red bell pepper
  • crushed red pepper flakes to taste
  • 4 cloves garlic, finely chopped
  • 1 (15-ounce) can diced tomatoes
  • 3 lemons, juice one lemon, slice remaining two into 1/2 inch rounds
  • 3 sprigs of rosemary, leaves removed and stems discarded
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/2 cup chopped fresh flat-leaf parsley leaves (chopped just before serving)

Season both sides of chicken thighs with kosher salt and freshly ground black pepper.  In a Dutch Oven, heat olive oil over medium heat.  When the oil is hot, place four of the thighs, skin-side down, into oil.  Once browned, about four minutes, turn them and sauté the other side until slightly browned.  Remove thighs to a separate platter and continue browning the remaining chicken pieces in the same manner.

Maintaining the remaining oil and rendered fat at medium heat, add the onions and peppers and lightly season with salt and pepper.  Add the minced garlic and crushed red pepper flakes to taste, stir allowing to blend with the onion/pepper mixture for about 1 minute.

Stirring, add in the tomatoes, lemon juice, and herbs. Return the chicken and any juices back into the pot.  Pour the wine, stock and lemon slices over the chicken pieces.  Bring the liquid to a boil.  Reduce the heat to a simmer, cover and allow to finish cooking, about 30 minutes.

Just before serving, stir in the capers and freshly chopped parsley.

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