Roman Style Chicken

Our Roman Style Chicken is a delicious spin on classic and familiar Italian flavors.  This dish goes great served with a variety of things - crusty bread, pasta, white rice or even just by itself.  For an easy twist, brown the chicken and then place the chicken and all ingredients into a crockpot and cook on low for 6-8 hours.  Serves 4-6.

Ingredients:

- 1 whole chicken cut into 8 pieces, bone-in skin-on (or use any mix of pieces you like)

- 2 cans diced tomatoes

- 1 carton cherry tomatoes

- 1 large yellow onion, large diced

- 1 yellow bell pepper, sliced

- 1 red bell pepper, sliced

- 5 cloves garlic, minced

- 2 cans garbanzo beans

- 1/4 c. sundried tomatoes

- 1 can tomato paste

- 2 1/2 c. chicken stock

- 1 c. dry white wine

- Pinch red pepper flakes

- 1 tea. oregano

- 2 bay leaves

- 1/3 c. sugar

- 3 T olive oil

- Salt & Pepper

Directions:

1.  Preheat oven to 350°F.  In a dutch oven over medium high heat on the stove, drizzle 3 T olive oil.  Once heated, add chicken pieces and brown for 5 mins. per side (10 total).  Remove chicken and set aside.  Drain fat from pot, leaving ~2-3T in the pot to sauté veggies. 

2.  Add onion, cherry tomatoes, bell peppers, garbanzo beans and sauté for ~5 minutes.  Add garlic and sundried tomatoes and cook for an additional 2-3 minutes until garlic softens.

3.  Add wine and simmer for 5 minutes.  Add chicken stock, tomato paste, seasoning and sugar.  Stir together

4.  Add chicken pieces back into dutch oven.

5.  Bake uncovered at 350°F for 30-45 minutes until chicken is cooked through and liquid has reduced and thickened.

6.  Let stand for ~10 minutes and remove skin prior to serving.  If serving over pasta or rice, feel free to cut chicken off bone.