Tasty and full of flavor, this chicken dinner is served over rice. It has so many savory notes and will become a regular way to serve chicken! With the addition of prosciutto and wine it goes over the top!

INGREDIENTS:

  • 4 skinless chicken breast, with ribs (if they are big, cut the breast in half)
  • 4 skinless chicken thighs, with bones
  • Salt and pepper to taste
  • 1/2 cup good olive oil
  • 2 red bell peppers, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves, garlic, chopped
  • 1 medium onion, sliced
  • 3 ounces prosciutto, chopped
  • 2 cans mild Rotel diced Tomatoes & Green Chillies
  • 3/4 cup good white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock
  • 2 tablespoons capers
  • 1/4 cup olives
  • Optional: chopped parsley for serving
  • Optional: white rice for serving

Directions:

In a large, heavy skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper on each side. 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, onion, and prosciutto and cook until the peppers & onions have browned and the prosciutto is crisp, about 5-7 minutes. Add the garlic and cook for 1 minute. Add the Rotel, wine, and herbs. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the olives and capers and stir. Add the chicken stock and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 30 minutes.

Optional: Serve over white rice and top off with chopped parsley. Serves 6