- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 tsp salt, plus 1 tsp
- 1/2 tsp freshly ground black pepper, plus 1 tsp
- 70ml olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 80g prosciutto, chopped
- 2 cloves garlic, chopped
- 450 tin chopped tomatoes
- 115ml white wine
- 1 tbsp fresh thyme leaves
- 1 tsp fresh oregano leaves
- 115ml chicken stock
- 2 tbsp capers
- 10g chopped fresh flat-leaf parsley leaves
1. Season the chicken with 1/2 tsp salt and 1/2 tsp pepper. In a heavy, large frying pan, 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 five minutes. Add the garlic and cook for one 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 the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
3. 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.