Skillet Chicken and Peppers
Serves 2
Here’s what you need:
4 boneless, skinless chicken thighs
8 baby bell peppers, seeded and sliced
2 ounces of prosciutto, chopped
1 shallot sliced
1 to 2 cloves garlic, chopped
1 can diced tomatoes (14 ounce)
½ cup dry white wine
½ cup chicken broth
1 TBS fresh thyme leaves
2 TBS capers, chopped if large
1 tsp fresh oregano leaves chopped
¼ cup chopped fresh parsley
olive oil
Kosher salt and fresh black pepper
Here is what you need to do:
Heat a couple of TBS of oil in a large skillet over medium heat. The skillet need a fitted lid.
Season chicken on both sides with salt and pepper. Brown the chicken on both sides, a couple of minutes per side. You are not completely cooking it here. Take out of pan and set aside.
In the same pan add the peppers, shallots and prosciutto. Cook for about five minutes until the peppers brown and the prosciutto gets a little crisp.
Add in the garlic, stirring constantly for about a minute. Add the tomatoes, including liquid in the can, wine and herbs. Make sure you scrape the brown bits off of the bottom of the pan with a wooden spoon. Add the chicken back to the pan and add the broth. Bring it all to a boil then reduce heat and simmer, covered until the chicken is cooked. This will take around 20 minutes, longer if the chicken is thick.
Add the capers and parsley and stir to combine. Divide onto plates and serve. Let’s Eat!!