Aaron's Cooking Guide | "Cook Book"

Roman Style Chicken

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ROMAN STYLE CHICKEN

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Chicken Breast (Skinless) | 4

Olive Oil | 3 Tablespoons

Red & Yellow Pepper | 1

Bacon Slices (Chopped) | 80g

Garlic Cloves (Chopped) | 2

Chopped Tomatoes | 1 Tin

Thyme | 1 Tablespoon

Oregano | 1 Teaspoon

Chicken Stock Cube | 1

Mixed Herbs

Water | 125ml

Parsley | 1 Teaspoon

Potatoes | 2

Salt & Pepper

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< METHOD >

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Light oven gas mark 7 or 220c. Season the chicken with a pinch of salt and pepper, gently heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Once browned, remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto or bacon and cook until the peppers have browned and the prosciutto is crisp, about five minutes later. Add the garlic and cook for one 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. Garnish with chopped parsley. Wash the potatoes and cut into 2cm dices, place on a baking tray drizzle with oil, sprinkle with salt and pepper and mixed herbs. Bake in the oven for 30 minutes until golden brown and crisp, turning after 15 minutes.

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