Easy Chicken Recipes

Red Chicken


4 skinless chicken breast halves, with ribs
2 skinless chicken legs, with bone
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red pepper, sliced
1 yellow pepper, sliced
3 ounces of prosciutto, chopped
2 cloves of garlic, chopped
1 (15-ounce) tomatoes can be diced
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken broth
2 tablespoons capers
1/4 cup chopped fresh flat-leaved parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large pan, heat the olive oil over medium heat. When the oil is hot, boil the chicken until it is browned on both sides. Remove from the pan and set aside

Keep the same pan with medium heat, add the peppers and prosciutto and boil until the peppers are browned and the prosciutto is crisp, about 5 minutes. Add the garlic and boil for 1 minute. Add tomatoes, wine and herbs. Using a wooden spoon, scrape the browned bits from the bottom of the pan. Put the chicken in the pan, add the stock and bring the mixture to the boil. Reduce the heat and simmer, cover until the chicken is boiled, about 20 to 30 minutes.

If you serve immediately, add the capers and parsley. Stir to combine and serve. When you are past the time, place the chicken and the sauce in a storage container, cool and cool. The next day, heat the chicken to a boil over medium heat. Stir the capers and the parsley and serve.

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