Spanish Chicken With Peppers - cooking recipe

Ingredients

3 lbs skinless chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (370 ml) jar whole roasted sweet red peppers, drained and sliced
2/3 cup diced prosciutto or 2/3 cup ham
1 medium onion, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme (or 1 tsp dried)
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 can diced tomato
1/3 cup chopped fresh parsley

Preparation

In plastic bag, toss chicken with flour to coat.
In large nonstick skillet, heat the oil over medium high heat.
Brown chicken on both sides, for about 5 minutes per side.
Transfer chicken to a plate.
Reduce heat to medium.
Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Stir in wine and tomatoes.
Nestle chicken in sauce and bring to a boil.
Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes.
Sprinkle with parsley right before serving.