Roman Style Chicken

For this delicious recipe you will need:
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 tsp salt plus 1 tsp
1/2 tsp freshly ground black pepper, plus 1 tsp
1/4 c olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 oz prosciutto, chopped
2 cloves garlic, chopped
1 (15 oz) can diced tomatoes
1/2 c white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
1/2 c chicken stock
2 tbsp capers
1/4 c chopped fresh flat leaf parsley leaves

Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. 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 and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return to the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.