Monday, September 19, 2011

Make Ahead Meal 2- Roman Chicken

Giada's Roman-style Chicken is one of my favorite make ahead meals. The whole dish can be prepared the night before (or even a couple nights before) stored in the fridge and then reheated on the stove when you're ready to eat. We are big potato eaters so I like to add them to the dish and I cut the chicken into chunks. Serve with some garlic bread and you have a great, easy weeknight meal.
Roman-style Chicken
by Giada De Laurentiis


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.

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