Roman-Style Chicken

I tried this recipe from Giada De Laurentiis and absolutely loved it. A true meal for Italian lovers! This was the first time I have used the all-popular prosciutto often called for Italian recipes. It really adds a kick and goes well with the blend of tomatoes and capers. Delicious and well worth a try!

Ingredients (with modifications)

• 4 skinless chicken breast halves with ribs (I substituted additional chicken thighs - see below)
• 2 skinless chicken thighs, with bones (I used boneless)
• 1 1/2 tsp. salt
• 1 1/2 tsp. freshly ground black pepper
• 1/4 c. olive oil (This was a bit much for me. Next time I would reduce it to 1/6)
• 1 red bell pepper, sliced (I diced)
• 1 yellow bell pepper, sliced (Again, I diced)
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 - 15 oz. can diced tomatoes
• 1/2 c. white wine (I omitted)
• 1 tbsp. fresh thyme leaves (I used dried)
• 1 tsp. fresh oregano leaves (I used dried)
• 1/2 c. chicken stock
• 2 tbsp. capers
• 1/4 c. chopped, fresh flat-leafed parsley leaves (I used dried)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.