Prep 20 mins
Cook 40 mins
From Everyday Italian on Foodtv.com. This recipe gets better with age. On the show, Giada suggests making it a day ahead to let the flavors get together, although it can be served the same day as well.
- 4 skinless chicken breast halves
- 2 skinless chicken thighs, with bones
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 garlic cloves, chopped
- 1 (15 ounce) can diced tomatoes
- 1⁄2 cup white wine
- 1 tablespoon fresh thyme
- 1 teaspoon fresh oregano
- 1⁄2 cup chicken stock
- 2 tablespoons capers
- 1⁄4 cup flat leaf parsley, chopped
- 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.
I also saw Giada make this dish and am thankful I was able to find it here. It has awesome flavors and wasn't difficult at all. Highly recommended.
I used olives and bacon instead of capers and prosciutto, served with mashed potatoes. This recipe is simply genial: easy, relatively quick to cook and absolutely delicious.
Fantastic dish !!!