Saturday, December 3, 2011
I knew we would love this dish when I came across it and it did not let me down. I used skinless chicken breast halves with ribs as the recipe called for but don't think any flavor would have been lost if I had used boneless, skinless chicken breast, which is what I will do next time. I didn't use thighs because the breast halves was enough for us, even allowing for some leftovers.
I served this with roasted potatoes.
slightly adapted from Food TV
4 skinless chicken breast halves, with ribs (I used 3)
2 skinless chicken thighs, with bones (I didn't use)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 cup chicken stock
2 tablespoons capers
2 Tablespoons dried parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 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 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 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.
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.