Roman Chicken Recipes

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ROMAN-STYLE CHICKEN



Roman-Style Chicken image

From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.

Provided by KelBel

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 garlic cloves, chopped
1 (15 ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme
1 teaspoon fresh oregano
1/2 cup chicken stock
2 tablespoons capers
1/4 cup flat leaf parsley, chopped

Steps:

  • 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.

Nutrition Facts : Calories 240.8, Fat 12.2, SaturatedFat 1.9, Cholesterol 62.3, Sodium 418.2, Carbohydrate 8.2, Fiber 2, Sugar 3.3, Protein 21.3

ROMAN CHICKEN



ROMAN CHICKEN image

Categories     Chicken     Bake     Sauté     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free

Yield 6

Number Of Ingredients 10

8 chicken thighs with skin and bone
1 T. olive oil
2 cups Vidalia or other sweet onion, chopped
4 sweet peppers of different colors (green, red, yellow and orange) sliced lengthwise in 1/2" widths
2 tsp chopped garlic
2 cups chopped roma tomatoes
1/2 cup strong chicken stock
2 oz pancetta, diced 1/4"
1/2 cup white wine
Ground black pepper and salt, to taste

Steps:

  • In a large sauté pan, saute chicken in olive oil until nicely browned but not cooked through. Season chicken with salt and pepper while browning.Drain fat and remove from pan. Brown pancetta and remove from pan. Saute onions, peppers and garlic until fragrant (2 minutes) add tomatoes, wine and broth. Simmer until just heated - do not overcook. Nestle chicken and pancetta into vegetable mixture. Bake, uncovered, at 325 for 1.5 to 2 hrs, until chicken is tender when pierced. Baste chicken with pan juices 2-3 times while baking. Allow to sit for 30 minutes and serve.

ROMAN-STYLE CHICKEN



Roman-Style Chicken image

Chicken breasts and thighs, vegetables, prosciutto, tomatoes and herbs make up a dish that's perfect for a share-plate dinner.You might also like Giada De Laurentiis' Best Chicken Recipes.

Provided by Giada De Laurentiis

Categories     chicken,dinner,herbs,Italian,tomatoes,vegetables

Time 1h

Yield 6 servings

Number Of Ingredients 16

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
½ tsp salt, plus 1 tsp
½ tsp freshly ground black pepper, plus 1 tsp
¼ cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 (15-oz) tomatoes, diced
½ cup white wine
1 Tbsp fresh thyme leaves
1 tsp fresh oregano leaves
½ cup chicken stock
2 Tbsp capers
¼ cup fresh flat-leaf parsley leaves, chopped

Steps:

  • 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.

CHICKEN ROMANO



Chicken Romano image

This chicken is super easy, and can easily be cut down to 1 or 2 servings. It's great for a last minute "what should I make for dinner" night.

Provided by karen

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless skinless chicken breasts
1/2 cup seasoned bread crumbs
2 tablespoons dried parsley (or oregano or your favorite dried spice)
1/4 cup fresh romano cheese or 1/4 cup parmesan cheese, shredded
1/4 cup butter, melted

Steps:

  • Preheat oven to 400 degrees.
  • Combine bread crumbs, parsley and cheese.
  • Brush chicken with butter, then roll in crumb mixture.
  • Place meaty side up in ungreased, shallow baking pan.
  • Sprinkle remaining crumb mixture on top.
  • Bake, uncovered, for 40 minutes or until chicken is no longer pink.
  • Cover the chicken with foil if the crumbs begin to get too brown.

Nutrition Facts : Calories 255.9, Fat 12.3, SaturatedFat 6.3, Cholesterol 99.7, Sodium 425.3, Carbohydrate 7.2, Fiber 0.6, Sugar 0.6, Protein 27.8

PULLUM FRONTONIANUM (APICUS CHICKEN)



Pullum Frontonianum (Apicus Chicken) image

When I was preparing this dish, I was certain I would never do it again because I disliked handling the chicken so much. After tasting it, however, I'm certain I'm going to make it again, as it is some of the best chicken I've ever had. This is an ancient Roman recipe from the book of Apicus, so some ingredients are hard to find or I am uncertain as to what they actually are. For Saturei I used dried rose petals, for Liquamen I used 1 cup wine plus 1 tbs salt, and instead of Defritum (fig syrup), you can use sweet and tangy steak sauce.

Provided by GODGIFU

Categories     Italian Recipes

Yield 4

Number Of Ingredients 12

1 (3 pound) whole chicken
½ cup olive oil
1 cup red wine
1 teaspoon salt
1 leek, bulb only, chopped
¼ cup chopped fresh dill weed
⅓ cup saturei (dried rose petals)
2 tablespoons ground coriander seed
½ teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
½ cup syrup from canned figs

Steps:

  • Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
  • Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
  • Place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. Rub the bird with the mixture for a minute or so.
  • Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.

Nutrition Facts : Calories 1140.3 calories, Carbohydrate 14.7 g, Cholesterol 255.4 mg, Fat 85.7 g, Fiber 3.1 g, Protein 64.4 g, SaturatedFat 19.4 g, Sodium 829.5 mg, Sugar 8.1 g

TONGDAK GUI (WHOLE ROASTED CHICKEN)



Tongdak Gui (Whole Roasted Chicken) image

This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 9h15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup coarse kosher salt or 1/2 cup kosher salt, such as Diamond Crystal, plus more for the scallions
1/4 cup granulated sugar, plus more for the scallions
1 teaspoon ground white pepper
2 Cornish game hens (about 3 ½ pounds total)
2 tablespoons olive oil
4 scallions, cut into 4-inch segments, then very thinly sliced lengthwise
1 tablespoon rice vinegar
Steamed white rice, for serving
Yangnyeom sauce, for dipping (optional)

Steps:

  • Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
  • When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
  • Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

CHICKEN, ROMAN STYLE



Chicken, Roman Style image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

10 pounds chicken, cut in serving pieces
1/2 cup flour
Salt and freshly ground black pepper to taste
3/4 cup or more of butter
1 cup finely chopped onion
1/2 cup nitrite-free ham, cut in julienne strips
1 cup dry white wine
1/2 teaspoon dried rosemary
3 cups fresh or canned tomatoes, well drained
4 green peppers, sliced
4 medium cloves garlic, minced
1/4 cup olive oil

Steps:

  • Rub chicken pieces with mixture of flour, salt and pepper. Melt 4 tablespoons butter in skillet and brown half of chicken in it. Use more butter as needed. Repeat operation with additional butter and remaining chicken. Remove chicken.
  • Melt 4 tablespoons butter in the skillet and saute onion and ham for 5 minutes. Return the chicken to the skillet; add wine and rosemary; cook over low heat until wine is absorbed. Add tomatoes.
  • Cover and bake at 350 degrees for about one hour, or until chicken is done.
  • Meanwhile, saute green pepper and garlic in hot olive oil. Fifteen minutes before chicken is done, add to chicken. Taste for seasonings and serve.

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