Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
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 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

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.