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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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(Adapted from Giado De Laurentis) This receipie is versitle and can be used with either chicken or pork. Ingredients:
6 chicken thighs, with bones & skin |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup olive oil |
1 large onion, chopped |
1 red bell pepper, sliced |
1 yellow bell pepper, sliced |
1 orange bell pepper, sliced |
4 ounces prosciutto, chopped |
3 garlic cloves, chopped |
1 (15 ounce) can diced tomatoes, with liquid |
1/2 cup white wine |
1 tablespoon fresh thyme leave, chopped |
1 teaspoon fresh oregano, chopped |
1/4 cup flat-leaf italian parsley, chopped |
1/2 cup chicken stock |
Directions:
1. Season the chicken with salt & pepper. In a heavy, large skillet, heat the olive oil over medium heat. Cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.
2. In the same pan with all of the drippings, add the onions, peppers and prosciutto and cook until the onions & peppers have browned and the prosciutto is crips. Add the garlic and cook, about 1 minute. Add the canned tomatoes with liquid, wine and herbs. Return the chicken to the pan and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
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