Roman Style Chicken

Roman-Style Chicken

2 chicken breasts, with ribs
4 chicken thighs, with bones
Garlic salt and pepper to taste
3 Tbsp olive oil
1 1/2 bell peppers, sliced (mixture of red, yellow and green)
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers

Season the chicken with garlic salt and 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. Scrape the browned bits off the bottom of the pan while stirring.

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.

Add the capers. Stir to combine and serve with pasta.

This was very good!

Adapted from a Giada De Laurentiis recipe from the Food Network.