Roman-style Chicken

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 skinless chicken breast halves
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 garlic cloves, chopped
• 1 (15 ounce) can diced tomatoes
• 1/2 cup white
• 1 tablespoon fresh thyme
• 1 teaspoon fresh oregano
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup flat leaf parsley, chopped

Recipe

• 1 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.
• 2 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, , 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.
• 3 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.