Ingredients:
6 pieces of chicken tight (with bones)
1-1/2 teaspoon salt
1-1/2 teaspoon black pepper
1/4 cup olive oil
1 red pepper sliced
1 yellow pepper sliced
2-3 slices of prosciutto chopped
2 gloves garlic chopped
1 can diced tomatoes
1/2 cup wine wine6
1 tablespoon thyme leaves
1 teaspoon oregano leaves
1/2 cup chicken stock
2 tablespoon capers
1/4 cup chopped fresh parsley
Directions:
Season chicken with 1/2 teaspoon of salt and black pepper.
Heat olive oil in a heavy based large skillet and cook chicken until brown in both side.
Remove chicken from pan and set aside
Keep same pan over medium heat, add peppers and prosciutto and cook until pepper is brown and prosciutto is crispy.
Add garlic and cook for another 2 minutes.
Add tomatoes, wine and herbs and use wooden spoon to scrap the browned bits off the pan.
Return chicken into the pan, add chicken stock and bring the mixture to boil.
Reduced the heat and simmer for another 20-30 minutes until the chicken is cooked through.
If serving immediately, add capers and parsley, stirred to combined 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.