Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs, skin on and bone-in
  • salt and pepper to season
  • 1/2 cup all-purpose flour
  • 1/4 cup olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 oz prosciutto, chopped
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 (15 oz can) crushed tomatoes
  • 1/2 cup low-sodium chicken stock
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh oregano, chopped
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup drained capers
  • 1/4 cup fresh Italian parsley, chopped

Instruction

  • Season the chicken with salt and pepper and dredge in the flour. Heat olive oil in a large sauté pan or Dutch oven over medium-high heat.
  • Add the chicken and cook 5 minutes per side, or until browned. Transfer the chicken to a plate and set aside.
  • Add the peppers and prosciutto and cook until the peppers are browned and prosciutto is crisp, about 5 minutes. Add the garlic and cook for another 30 seconds.
  • Add the wine to deglaze the pan. Add the tomatoes, chicken stock, thyme, oregano and red pepper flakes.
  • Return the chicken to the pan and toss in sauce. Bring to simmer and simmer for 30 minutes, or until chicken is cooked through. Stir in capers and parsley and serve.