Chicken Alla Romana

Name: Chicken Alla Romana
Ingredients: 6 chicken thighs, boneless, skinless; 1 teaspoon salt; 1 teaspoon ground black pepper; 1/4 cup olive oil; 1 red bell pepper; 1 orange bell pepper; 1 yellow bell pepper; 6 ounces prosciutto, small cubes; 4 mushrooms, large; 5 garlic whole cloves, not crushed; 28 ounces diced tomatoes; 1 cup white wine (I used Pinot Grigio); 1 cup chicken broth; 2 sprigs fresh thyme; 1 teaspoon oregano; 2 tablespoons capers, drained if in liquid, washed if packaged in salt

16 ingredients

9 steps

Ingredients

6 chicken thighs, boneless, skinless
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 ounces prosciutto, small cubes
4 mushrooms, large
5 garlic whole cloves, not crushed
28 ounces diced tomatoes
1 cup white wine (I used Pinot Grigio)
1 cup chicken broth
2 sprigs fresh thyme
1 teaspoon oregano
2 tablespoons capers, drained if in liquid, washed if packaged in salt

Directions

1

Season the chicken with the salt and pepper.
2

In a heavy large skillet, heat the olive oil over medium heat.
3

When the skillet is hot, brown the chicken on both sides.
4

When done, remove chicken and set aside.
5

In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
6

Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
7

Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
8

If serving immediately, add the capers and stir to combine.
9

If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.