{"id":8125,"date":"2008-04-30T19:15:23","date_gmt":"2008-05-01T02:15:23","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=8125"},"modified":"2010-06-26T19:17:05","modified_gmt":"2010-06-27T02:17:05","slug":"roman-style-chicken","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=8125","title":{"rendered":"Roman Style Chicken"},"content":{"rendered":"

<\/span><\/p>\n

\"\"<\/a>4 skinless chicken breast halves, with ribs<\/span><\/span><\/p>\n

2 skinless chicken thighs, with bones<\/span><\/span><\/p>\n

1\/2 teaspoon salt, plus 1 teaspoon<\/span><\/span><\/p>\n

1\/2 teaspoon freshly ground black pepper, plus 1 teaspoon<\/span><\/span><\/p>\n

1\/2 teaspoon garlic powder<\/span><\/span><\/p>\n

1\/4 cup olive oil<\/span><\/span><\/p>\n

1 red bell pepper, sliced<\/span><\/span><\/p>\n

1 yellow bell pepper, sliced<\/span><\/span><\/p>\n

3 slices bacon, chopped<\/span><\/span><\/p>\n

2 cloves garlic, chopped<\/span><\/span><\/p>\n

1 cup artichoke hearts<\/span><\/span><\/p>\n

1 (15-ounce) can diced tomatoes, undrained<\/span><\/span><\/p>\n

1\/2 cup white wine<\/span><\/span><\/p>\n

1 tablespoon fresh thyme leaves<\/span><\/span><\/p>\n

1 teaspoon fresh oregano leaves<\/span><\/span><\/p>\n

1\/2 cup chicken stock<\/span><\/span><\/p>\n

2 tablespoons capers<\/span><\/span><\/p>\n

1\/4 cup chopped fresh flat-leaf parsley leaves<\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Season the chicken with 1\/2 teaspoon salt, 1\/2 teaspoon pepper and 1\/2 teaspoon garlic powder. In a heavy, cast iron 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.\u00c2\u00a0 <\/span>Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the artichokes, 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. Just before serving, add the capers and parsley; stir to combine and serve.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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\/2 teaspoon garlic powder 1\/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 slices bacon, chopped 2 cloves garlic, chopped 1 cup artichoke hearts 1 (15-ounce) can diced tomatoes, undrained 1\/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1\/2 cup…<\/p>\n

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