Roman Chicken with Bay Leaves!

Wanted to make something TASTY, but healthy for Din-Din!  Went with my Roman Chicken with Bay Leaves!  We grill so often during this time of the year, food can get to feeling all the same.  Today, I cooked stove top, and I'm glad I did! YUM!  This Roman Chicken, as I call it, is a bit like Cacciatore, but without the tomatoes, and with loads of Bay leaves added!  I make this with Bay Leaves from my own Bay Leaf Tree...the REAL DEAL!!  I highly recommend you get one, as the leaves are so very superior to California bay leaves!!  LOVE this recipe, and it's SOOOO EASY!

My FUN Roman Bay Leaf Tree~ is looking like a bush, as we thought it died 2 years ago in a deep freeze, here in Texas, BUT it re-sprouted!  LOVE this tree!!  Use it ALL the time!

                                                    Roman Chicken with Bay Leaves!


10-12 boneless, skinless chicken thighs~ can make with skinless, but bone in chicken thighs, but add another 10 minutes to cooking time

2 medium onions, chopped
3/4 cup white wine, or cooking sherry
2 cups chicken broth
8 Bay Leaves
2 tsp dried oregano
1 Tbsp lemon juice
4 tsp drained, small capers
1/2 tsp cracked red papper flakes
1 tsp sugar
salt and pepper to taste
flour to 'lightly' coat chicken
3 Tbsp olive oil

Take around 10-12 pieces of deboned, skinless chicken thighs, salt and pepper them, then coat in a thin layer of flour.  In a dutch oven, put in about 3 Tbsp of olive oil and heat on medium high til hot, place in chicken thighs (will have to do batches).  Cook for about 4 minutes a side, then remove to a plate~

Chicken plated, and onions chopped ready to go into same dutch oven pan you just used to cook up chicken~

Saute onions and 8 bay leaves in the remaining olive oil til cooked through and onion slightly browning.  Add a bit more olive oil if needed.  BOY, you can REALLY smell those Bay Leaves!!  Wonderful~

Add 3/4 cup of white wine, or cooking sherry, and let reduce a bit.   About 3 minutes should do it!

Add 2 cups of chicken broth, 2 tsp dried oregano, 4 tsps drained, small capers,  1 Tbsp lemon juice, 1/2 tsp cracked red pepper flakes, 1 tsp sugar, salt and pepper to taste.  Add chicken back into pot and stir to coat.  Turn temperature to simmer, cover, and cook for about 20 minutes~ 

All done, but check for saltiness~ add more salt if lacking, or add more water and some more wondra powder if too salty~ if right, it's ready to be placed in a serving dish~

All nice and pretty, ready for the table, my hungry boys and hubby!

Plated~ serve with rice, over noodles, or with a side of Crusty bread!  (sauce really is great sopped up with crusty bread!  My boys also pick up the bay leaves and suck the sauce off of them...can really taste the bay leaves like that!)  Hope you ENJOY IT!!