Ingredients
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6 Chicken Thighsskin on and bone-in
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1/2 cup Flour
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1/4 cup Olive Oil
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1 Red Bell Pepperdiced
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1 Yellow Bell Pepperdiced
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3 oz Prosciuttochopped
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2 Garlic Clovesminced
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1/2 cup White Wine
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1 can Crushed Tomatoes15 oz
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1/2 cup Chicken Stock
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1 tablespoon Thyme leaveschopped
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Oreganochopped
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1/2 teaspoon Red Pepper Flakes
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2 tablespoons Capers
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Salt
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Pepper
Directions
Steps
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1
Done
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Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. |
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2
Done
|
Heat olive oil in a large sauté pan over medium heat. cook the chicken until browned on both sides. Transfer the chicken to a plate and set aside. |
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3
Done
|
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 another 30 seconds. |
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4
Done
|
Return the chicken to the pan and add the stock; heat to a boil. Reduce the heat to low and cover the pot until the chicken is fully cooked, about 20 to 30 minutes. Stir in capers and parsley and serve. |
