Roman Chicken
Roman Chicken is an moderately easy dinner. Made with 8 pieces chicken, skinned, 2 tbsp. olive oil, 4 cloves garlic, chopped, 1 c. red wine and 4 beef bouillon cubes, dissolved in 2 cups water, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Brown chicken in oil in frying pan.
Place chicken in 6-quart covered, stove-top casserole.
Saute garlic in frying pan until softened; deglaze with wine and add to casserole.
Add bouillon, bacon, tomatoes and marjoram.
Bring to a boil.
Cover and simmer 40 minutes.
Add artichoke hearts and simmer for 10 minutes.
Skim off any fat from the surface.
Combine flour and butter to form a roux and cook in a small saucepan for 2 minutes, stirring until smooth and blended.
Add roux to chicken and heat a few minutes. Add pepper as desired.
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