Recipe yields 4 servings
4 skinless chicken breast (bone-in)
4 skinless chicken thighs (bone-in)
Salt & fresh black pepper, to taste
3 tbsp extra virgin olive oil
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
4 cloves garlic
1/4 lb prosciutto
8 oz sliced white mushrooms
12 oz can diced tomatoes
1/2 cup white wine
1 tbsp thyme
1 tbsp oregano
1/2 cup chicken stock
1 tbsp capers
1/4 cup flat leaf parsley
In a large, heavy bottom skillet, heat the oil. Season the chicken with salt and pepper and add to the hot oil. Cook to brown chicken on all sides.
In the meantime, julienne the peppers.
Mince the garlic and chop the prosciutto.
Once the chicken is browned, remove to a dish and set aside for later.
In the same skillet, add the peppers, mushrooms and prosciutto. Cook about 5 minutes until the prosciutto becomes crisp. Add in the garlic and cook for an additional 2 minutes to allow it to become fragrant.
Add the chicken back to the pan along with the chicken stock and return to a boil. Lower heat to a simmer and cover. Cook for an additional 25-30 minutes, or until the chicken is cooked through.
Once the chicken is finished cooking, add the finely chopped fresh parsley and the capers. Give it a good stir.
I served the chicken over rice, but you can serve it alongside potatoes, as well. On each plate should be a breast and a thigh and a heaping of vegetables and prosciutto. Serve and enjoy!