This must be one of the first recipes I ever learned. Italian feasts were a regular occurrence at my grandparents house and this one is right out of the family cookbook.
Back then, we cooked the sauce with skin-on chicken thighs. the crispy skin on the chicken is of course delicious but nowadays I tend to remove the skin. Believe me… you won’t miss the additional fat as there is so much going on here.
It’s hard to believe that a recipe with so few ingredients could taste so good but I absolutely love Chicken Roman Style! I hope you do too.
If you do get a chance to try this recipe, please be sure to let me know what you think. I’d love to hear from you.
- 8 chicken thighs - skinned and boned and then cut in thirds
- 3 tablespoons olive oil
- 4 tablespoons flour - for dusting the chicken pieces
- 100g prosciutto - cut into small pieces
- 2 cloves garlic - finely chopped
- ½ teaspoon chopped rosemary
- 1 cup (250ml) red wine
- 4 medium tomatoes - skinned and roughly chopped
- ½ cup (125ml) hot chicken stock
- Heat 3 tablespoons olive oil in a heavy saucepan.
- Dust the chicken pieces with the flour and brown them in the hot oil along with the prosciutto. .
- When the chicken and prosciutto is nicely browned, toss in the chopped garlic and rosemary and stir to combine.
- Pour in the red wine and simmer until it is almost evaporated and then add the chopped tomatoes and chicken stock.
- Simmer for about 15 minutes or until the chicken is nice and tender. The sauce should thicken a little.
- Season with salt and freshly ground pepper to taste and serve over the pasta of your choice