Impress the Empress Chicken

Name: Impress the Empress Chicken
Ingredients: 4 skinless chicken breasts, bone in; 4 skinless chicken thighs, bone in; 1 12 teaspoons sea salt; 1 12 teaspoons black pepper; 14 cup olive oil; 2 cups sliced bell peppers (red and yellow for color); 4 ounces thinly sliced prosciutto, chopped up small; 3 garlic cloves, minced; 1 (15 ounce) canpetite diced tomatoes; 12 cup dry white wine; 1 cup chicken stock or 1 cup broth; 12 teaspoon dry thyme leaves; 12 teaspoon dry basil (I prefer lemon basil); 12 teaspoon dry oregano; 12 teaspoon dried parsley

15 ingredients

10 steps

Ingredients

4 skinless chicken breasts, bone in
4 skinless chicken thighs, bone in
1 12 teaspoons sea salt
1 12 teaspoons black pepper
14 cup olive oil
2 cups sliced bell peppers (red and yellow for color)
4 ounces thinly sliced prosciutto, chopped up small
3 garlic cloves, minced
1 (15 ounce) canpetite diced tomatoes
12 cup dry white wine
1 cup chicken stock or 1 cup broth
12 teaspoon dry thyme leaves
12 teaspoon dry basil (I prefer lemon basil)
12 teaspoon dry oregano
12 teaspoon dried parsley

Directions

1

Season the chicken with half of the salt and pepper.
2

In large heavy skillet heat olive oil over medium heat.
3

Brown chicken well on both sides, remove to a platter and let rest.
4

In same pan over same heat add peppers and prosciutto and cook until the the peppers have browned.
5

Throw in the garlic and heat about 1 minute.
6

Add tomatoes, wine and seasonings, be sure to get the brown bits from the bottom of the pan--that is where the flavor hides.
7

Bring just to a boil, returning the chicken to the pan add the stock/broth and then reduce heat to simmer.
8

Cover dish and let chicken cook turning occasionally until cooked through, about 20-30 minutes.
9

Serve immediately with your favorite potatoes or rice dish.
10

Thicken the sauce if you wish with a little cornstarch and water.