The idea for this Roman Chicken recipe came about when I realized I needed to shake things up in our household meals. Here at the Rogue's household we eat a lot of chicken and, after a while, the standard shake-and-bake or semi-pan-fried dishes start to feel repetitive.
I wanted something more exciting—something that had a rich, savory flavor and plenty of vegetables. Most importantly, I wanted a recipe that made good use of homemade broth, which I’ve been making more of lately.
Homemade broth has become a staple in my kitchen. Whether it’s beef, chicken, or bone broth, I love the deep, rich flavours that simmering bones and vegetables for hours can create. Compared to store-bought versions, homemade broths are packed with nutrients, especially collagen, which adds a depth of flavour to any dish that’s hard to replicate.
I use broth in everything from sauces and gravies to cooking rice, and it really elevates the final result. So naturally, I wanted to find a chicken recipe that allowed me to highlight the flavour of my homemade broth.
Enter the Roman Chicken Recipe
I started searching for recipes that focused on chicken thighs, and that’s when I came across the concept of Roman Chicken. The traditional recipe intrigued me, but it wasn’t exactly what I was looking for. It called for white wine and prosciutto, which are classic Italian ingredients, but they didn’t provide the bold flavours I wanted. So, I decided to revamp it, creating a version of Roman Chicken that was more to my taste—more savory, with richer, deeper flavors.
