Ingredients: |
Ingredients: 4 skinless chicken breast halves 2 skinless chicken thighs 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 c. 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 T. fresh thyme leaves 1 T. fresh oregano leaves 1 c. chicken stock 2 T. capers 1/4 c. chopped fresh flat-leaf parsley leaves
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Directions: |
Directions:Season the chicken with 1/2 tsp. salt and 1/2 tsp. 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 munute. Add the tomatoes, 1/2 c. stock, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the remaining 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.
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.
This recipe is good served with roasted potatoes and onions ( additional recipe). |
Personal
Notes: |
Personal
Notes: This is a yummy chicken dish, and is even better served the next day. It is a good company dish that can be made the day before, and heated up just before serving, saving a lot of time before company comes.
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