After a weeks worth of heavy cuisine it was time to lighten up. On the dinner table welcoming our guest was this very tasty Roman-Style Chicken served along with a glass of wine and this delicious Rosemary No-Knead Bread for sopping up all that flavorful broth. Just because we were eating lighter didn't mean we didn't consume some of the leftover dessert. The hardest part was choosing which one.
6 large thighs, skinless
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 lengthwise
1 yellow bell pepper, sliced lengthwise
3 ounces prosciutto or bacon, chopped
2 cloves garlic, chopped
1 (15 ounce) can diced tomatoes
1/2 cup white wine
1 Table 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
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 minutes. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrap 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 20-30 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. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe.html
Great served with crusty bread!
Rosemary Basic No-Knead Bread
6 cups bread flour, plus more for work surface
1/2 teaspoon instant or active-dry yeast
2 1/2 teaspoon salt
2 2/3 cup cool water
1 1/2 Tablespoon rosemary, optional
1. In a large bowl, combine the flour, yeast, finally chopped rosemary and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
2. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
3. Generously dust a cotton towel (not terry cloth) with enough flour, corneal or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam down on the towel and dust with more flour, cornmeal, wheat bran. Cover with the edges or second cotton towel and let rise for about 2 hours, until it has double in size.
4. After about 1 1/2 hours, preheat oven to 425'. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven in the oven as it heats. When the dough has fully risen, carefully slide your hand under the bottom towel; flip the dough into the pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200'. You can check this with a meat thermometer, if desired.
6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.
This freezes really well. Wrap cooled bread in foil, them place in plastic bag. Thaw when ready to eat.
Recipe slightly adapted from: http://www.frugallivingnw.com/amazing-no-knead-bread-step-by-step-recipe/
Speck enjoying laying in front of the fireplace.