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Easy Roman Chicken


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 tsp salt, plus 1 tsp
1/2 tsp ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes
1/2 cup white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 cup chicken stock
2 tbsp capers
1/4 cup chopped fresh flat leaf parsley leaves


1. Season chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large skillet, heat olive oil over medium heat. When oil is hot, cook chicken until browned on both sides. Remove from pan and set aside.

2. Keeping same pan over medium heat, add peppers and prosciutto and cook until peppers have browned and prosciutto is crisp, about 5 minutes. Add garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off bottom of pan. Return chicken to the pan, add stock, and bring mixture to a boil. Reduce heat and simmer, covered until the chicken is cooked through, about 20 to 30 minutes.

3. If serving immediately add capers and 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 chicken to a simmer over medium heat. Stir in the capers and parsley and serve. Yield: 6 Servings