Roman Style Chicken

Trading Recipes’s Docs Roman Style Chicken

Stolen from Chef Feker – Ha Ha 😀

Serves 4 hungry flavor junkies

  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Ounces Smoked Pancetta, Or Bacon Cut Into Large Pieces
  • 2 Cloves Garlic, Finely Chopped
  • 1 (3 1/2 To 4 Pound) Chicken, Back Bone Removed And Flattened
  • 1/2 Cup Frascati Or Pinot Grigio
  • 1 (16-Ounce) Can Tomatoes And Their Juices (San Marzano Preferred)
  • 16 Asparagus, Peeled And Cut Into Pieces
  • 2 Red Bell Peppers, Seeded And Cut Into Strips
  • 1 Oz Of Sage Chopped
  • 8 Oz Of Italian Parsley Chopped
  • Salt And Pepper To Taste
  • 1 Big Bunch Of Basil Shredded For Garnish

In a 12 to 14-inch sauté pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the chicken skin side down, cooking until chicken skins is golden brown . remove chicken and place in a pre heated 375 degree oven for 15 minutes. Add the garlic to the pan and cook until fragrant and toasted. Add the tomatoes and peppers and increase to high and cook for 1 minute. Add wine and the herbs and cook for 5 minutes., season with salt and pepper to taste return the chicken from the oven and place on the sauce, lower temperature/flame and simmer, uncovered, for 20 minutes, until the chicken is cooked through. Add asparagus and cooked covered for another few minutes and serve and enjoy.

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