I cooked some'en: Roman chicken with peppers

JLOCKHART29

Duck hunting again and needed something fast with low clean up. Wish some of you lived close as gave 3 squellers to highway dept. truck driver at the ramp today! :blink:
Once again my little Italian gal Giada came threw.


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

By now we know the formula. Get the raws.


A nice board and knife re really nice on this.


Egg at about 350-375 with no wood yet.


Salta the peppers and I used a little pepper bacon in sub for the Italian bacon.


Add the rest of the ingrediants and place the chicken back on. Now add the presimmon wood and simmer at 350 for 20 min.


Sue and Andy in the box are ready for there scraps! :laugh:


A little salid, a little bread and supper is served.




Andy full and ready for bed. And ya'll were worried about the cat in the pen! :laugh:

Fidel

Great cook JL.

You get my email today?

BENTE

wow jl that looks good

FlaPoolman

:laugh: :laugh: :laugh: Have a couple chicken breast's in the fridge I'm gonna stuff for the wife because of your posts. Just gotta go back and search for which one :blink: Another great cook JL.

Grandpas Grub

Sure is a pretty looking cook there.

Ages ago I went duck hunting, brought home the catch, cleaned & cooked. It tasted terrible, not the cook but the duck itself.

Maybe a farm grown duck would taste better but the wild duck was absolutely horrible. There isn't enough seasoning, veggies or even bacon that would make it eatable.

GG

JLOCKHART29

I actually like duck BUT you can only eat so much! Wife doesn't like it eather so with only one Egg don't do it on the Egg often but will soon.

Grandpas Grub

The duck I shot I can't imagine anyone would like it.

We are in a migration path and the mud in the marsh area has a pretty bad smell if it gets stirred up.

The 4 mallards tasted just like the mud smelled. That was the last time I went duck hunting.

The hunting experience was a lot of fun but with the meat tasting like that I couldn't see shooting the birds. Sometime I will have to give a farm raised duck a try.

Now dove & pheasant is a different story. Dove is a lot of work for a small piece of meat but good. Pheasant hunting is a challenge as there is so much land that is now posted no hunting.

GG

Little Steven

Dammit JL,

Wish I could post some of you're pics.

Steve

Austin Smoker

Nice looking cook there JL! I like the thought of finishing that bird in that stewing fashion, I bet LOTS of flava!

Oh yeah, I'm done worrying about Andy...he apparently lives quite well. :cheer:

Boxerpapa

So, when are you going to invite ALL of us to your house for dinner? Another good looking cook.

Zippylip

its that damn shot glass sized bowl she eats out of

BobS

I really did a double take when I saw you served that over pasta. WOW.