ROMAN CHICKEN

Roman Chicken image

Provided by Natalie Loop

Time 1h10m

Number Of Ingredients 15

4 chicken breast halves, skinless with ribs
2 chicken thighs, skinless with bones
1 1/2 tsp salt
1 1/2 tsp fresh ground black pepper
1 each of red and yellow bell peppers
3 oz prosciutto, chopped
2 clove garlic, chopped
15 oz can diced tomatoes
1/2 c white wine good quality drinking wine
1 Tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 c chicken stock not broth
2 Tbsp capers
1/4 c fresh flat leaf parsley leaves
olive oil for cooking

Steps:

1. Season chicken with 1/2 tsp. of salt and pepper. In a heavy, large skilled heat the olive oil over med heat. When the oil is hot, cook the chicken until browned on both sides. Remove from pan and set aside.
2. Using the same pan over med heat, add the peppers, prosciutto and cook until the peppers are browned and the prosciutto is crisp approx. 5 mins. Add the garlic, and cook for 1 min. Add the tomatoes, wine and herbs and remaining ingredients. 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 combination to a boil. Reduce the heat to simmer and keep covered until the chicken is cooked through approx. 25 mins.
3. Serve immediately, adding the capers and parsley before serving.