4 Skinless Chicken Breast halves with ribs
2 skinless chicken thighs, with bones
½ teaspoon salt, plus 1 teaspoon
½ freshly ground black pepper, plus 1 teaspoon
¼ cup olive oil
1 red bell pepper
1 yellow bell pepper
3 oz proscuitto, chopped
2 cloves garlic, chopped
1 (15oz) can diced tomatoes
½ cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
½ cup chicken stock
2 tablespoon capers
¼ cup chopped fresh flat leaf parsley
Season the chicken with ½ teaspoon salt and ½ 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 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. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the 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 the chicken to a simmer over medium heat. Stir in the capers and parsley and serve.