This is a tasty, easy chicken main dish that you can improvise with in lots of directions. Chicken thighs have more deep chicken flavor, so I used them, but breasts would work. Bone in or out works. Onions or no onions (my preference) works. Whatever color peppers you'd like to use works. Have fun!

Ingredients

6 serv.

chicken thighs, boneless, skinless↗6
salt↗1 teaspoon
ground black pepper↗1 teaspoon
olive oil↗1⁄4 cup
red bell pepper↗1
orange bell pepper↗1
yellow bell pepper↗1
prosciutto, small cubes↗6 ounces
mushrooms, large↗4
garlic whole cloves, not crushed↗5
diced tomatoes28 ounces
white wine (I used Pinot Grigio)↗1 cup
chicken broth↗1 cup
sprigs fresh thyme↗2
oregano↗1 teaspoon
tablespoons capers, drained if in liquid, washed if packaged in salt↗2

Step-by-step instructions

1
Season the chicken with the salt and pepper.
2
In a heavy large skillet, heat the olive oil over medium heat.
3
When the skillet is hot, brown the chicken on both sides.
4
When done, remove chicken and set aside.
5
In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
6
Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
7
Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
8
If serving immediately, add the capers and stir to combine.
9
If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.

Source: food.com

Original recipe ↗

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