how to cook Roman-Style Chicken

Ingredients

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

1/4 cup olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

3 ounces prosciutto, chopped

2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes

1/2 cup white wine

1 tablespoon 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

Directions

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 minute. Add the 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.

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.

How to Bake a Cake: A Step-by-Step Guide

Follow this easy guide for mixing, prepping and baking a cake



How-To: Cake 101
Follow these easy tips for success every time you bake.


Prep Ingredients
First, set out your ingredients.


Measurements Matter
Take the time to be precise. Accurate measurements mean tastier results.


Bring All Ingredients to Room Temperature
Measure your ingredients while the butter and eggs warm up. Batter mixes best when ingredients are at room temperature.


Check Egg Sizes
Large eggs are the most common for baking.


Preheat
Preheat your oven for at least 20 minutes. Use an oven thermometer so you'll know if your oven is running hot or cold.


Oven Racks
Position racks in the center of the oven.


Sifting
Use a mesh strainer if your recipe calls for sifting. Just tap the sides and take your time.


Parchment-Paper Lining
Trace the cake pan on parchment paper and cut just inside the lines.


Butter the Pan
Butter the pan with softened butter or nonstick spray. Line the pan with parchment paper — this will help your cake release perfectly — and butter the parchment.


Flour the Pan
Coat the sides, bottom and corners of the pan, then remove excess. The butter and flour combination will help the cake come out of the pan easily once baked. Remove excess flour when prepping the pan.


Preparing a Bundt Pan
With Bundt pans, take care to butter all the nooks and crannies, then flour the pan. You're ready to add your batter.


Baking
Only fill the cake pan to 2/3 high. Use the center rack of the oven for even cooking.


Rotate the Pan
Halfway through the cooking time, rotate the pan 180 degrees.


Done
The cake is done when it's firm to the touch.


Toothpick Test
A skewer inserted into the center should come out clean.


Cooling
Cool in the pan on a rack for five to 10 minutes, then invert the cake onto a cooling rack. Be careful — the pan may still be hot.


Bundt Cake Cooling

For a Bundt cake, invert onto a platter. Perfect baking can be a piece of cake!