Roman-style Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 chicken thighs, with bones & skin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 4 ounces prosciutto, chopped
• 3 garlic cloves, chopped
• 1 (15 ounce) can diced tomatoes, with liquid
• 1/2 cup white
• 1 tablespoon fresh thyme leave, chopped
• 1 teaspoon fresh oregano, chopped
• 1/4 cup flat-leaf italian parsley, chopped
• 1/2 cup chicken stock

Recipe

• 1 season the chicken with salt & pepper. in a heavy, large skillet, heat the olive oil over medium heat. cook the chicken until browned on both sides. remove the chicken from the pan and set aside.
• 2 in the same pan with all of the drippings, add the onions, peppers and prosciutto and cook until the onions & peppers have browned and the prosciutto is crips. add the garlic and cook, about 1 minute. add the canned tomatoes with liquid, and herbs. return the chicken to the pan and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.