
Ingredients
- Chicken breast halves, with ribs 4 skinless
- Chicken thighs, with bones 2 skinless
- Salt, plus 1 tsp 1/2 tsp
- 1/2 tsp freshly ground black pepper, plus 1 tsp
- Olive oil 1/4 cup
- Red bell pepper 1, sliced
- Yellow bell pepper 1, sliced
- Ounces prosciutto 3, chopped
- Cloves garlic 2, chopped
- Can diced tomatoes 1 (15-ounce)
- White wine 1/2 cup
- Fresh thyme leaves 1 tsp
- Fresh oregano leaves 1 tsp
- Chicken stock 1/2 cup
- Capers 2 tsp
- Chopped fresh flat-leaf parsley leaves 1/4 cup
How to Cook:
- Season the chicken with 1/2 tsp salt and 1/2 tsp 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.
- 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.
- 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.