Roman-Style Chicken

Name: Roman-Style Chicken
Ingredients: 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 wine; 1 tablespoon fresh thyme; 1 teaspoon fresh oregano; 1/2 cup chicken stock; 2 tablespoons capers; 1/4 cup flat leaf parsley, chopped

16 ingredients

3 steps

Ingredients

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 wine
1 tablespoon fresh thyme
1 teaspoon fresh oregano
1/2 cup chicken stock
2 tablespoons capers
1/4 cup flat leaf parsley, chopped

Directions

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, wine, 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.