Roman Style Chicken

Ingredients

• 2 skinless chicken breast, cut into halves, include the ribs
• 2 skinless thighs, leg bones retained
• 1/2 teaspoon of salt, plus an extra teaspoon
• 1/2 teaspoon of pepper, plus an extra teaspoon
• 1.4 cup of olive oil
• 1 sliced red bell pepper
• 1 sliced yellow bell pepper
• 3 ounces of chopped prosciutto
• 2 garlic cloves, chopped
• Diced tomatoes, 15-ounce can
• 1 tablespoon thyme leaves, fresh is always better
• 1 teaspoon of oregano
• 1/2 cup of chicken stock
• 2 tablespoons of capers
• 1/4 cup chopped parsley
• 1/2 cup of white wine

Method

Step 1

Use the 1/2 teaspoon of salt and pepper to season the chicken breasts. Heat olive oil over medium heat in a skillet that’s large enough for the chicken, vegetables, and pork. Add the chicken and brown it on both sides.

Step 2

Take the browned chicken out of the pan and set it aside.

Step 3

In the same pan, add your peppers and chopped prosciutto. Let them cook for about five minutes or until the prosciutto becomes crisp. Throw in the garlic and cook the mixture for about another minute.

Step 4

Now, add the herbs, diced tomatoes, and wine to the pan. You will notice some brown bits at the bottom of the pan. Use a spoon (preferably wooden) to scrape them off, and let them soak with the other ingredients.

Step 5

Put the chicken back in the pan with the stock. Bring to a boil, reduce the heat, and let it simmer for about 30 more minutes. Add the capers and parsley just before serving.