Saturday, March 28, 2009

Roman-style Chicken Minus the Roman

I should explain the name of this recipe first. I started off with a recipe for a Roman-style Chicken, but ended up with something completely different. It was one of those moments in the kitchen where I realized in the last second that I don't have the time or the ingredients to follow the recipe and ended up winging it. The result was a chicken-stew-soup-vegetables-like concoction. It wasn't bad at all, the sauce ended up being too watery eat with pasta, so I just ate it as is.

  • 4 chicken thighs
  • 1/4 cup olive oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 slices of bacon, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 cup chicken stock
  • 2 cups of chopped broccoli
  • 1/4 cup chopped parsely
  • Salt and pepper

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, heat the olive oil and brown the chicken on both sides then set aside. Using the same pan, cook the bacon until they're crisp then add the peppers, broccoli, and garlic for a couple of minutes. Then add the tomatoes, wine, thyme, and oregano. Put the chicken and stock into the pan and simmer, covered, for about 20-30 minutes (until the chicken is cooked). Add the parsley then serve.


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