Roma-Style Chicken

Name: Roma-Style Chicken
Ingredients: 1 (4 lb) broiler chickens, cut into 8 pieces; 1 tablespoon olive oil; 1 medium onion, peeled and chopped; 1 green pepper, seeded and diced; 2 garlic cloves, peeled and chopped; 4 slices prosciutto di Parma, chopped or 2 ounces sliced prosciutto di Parma; 1 (14 1/2 ounce) can Italian-style diced tomatoes; 12 cup stuffed green olive; 1 tablespoon chopped fresh basil; 12 teaspoon chopped fresh rosemary

10 ingredients

12 steps

Ingredients

1 (4 lb) broiler chickens, cut into 8 pieces
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 green pepper, seeded and diced
2 garlic cloves, peeled and chopped
4 slices prosciutto di Parma, chopped or 2 ounces sliced prosciutto di Parma
1 (14 1/2 ounce) can Italian-style diced tomatoes
12 cup stuffed green olive
1 tablespoon chopped fresh basil
12 teaspoon chopped fresh rosemary

Directions

1

Season chicken pieces with salt and pepper if desired.
2

In large skillet over medium high heat, cook olive oil until heated (about 30 sec).
3

In 2 batches, cook the chicken 8 minutes or until browned on all sides.
4

Remove chicken and set aside.
5

Save drippings.
6

In same skillet with reserved drippings cook onions peppers and garlic over medium high heat for about 3 minutes or until onions are tender, stirring occasionally.
7

Add prosciutto, tomatoes, olives, basil and rosemary.
8

Stir, then add chicken back into the skillet.
9

Reduce heat to medium, cover, simmer for 40 minutes (or until thermometer in chicken reads 165 F).
10

Baste occasionally while cooking.
11

Garnish with rosemary sprig if desired.
12

I have served this over rice or noodles.