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