Chicken Alla Romana - cooking recipe

Ingredients

6 chicken thighs, boneless, skinless
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
6 ounces prosciutto, small cubes
4 mushrooms, large
5 garlic whole cloves, not crushed
28 ounces diced tomatoes
1 cup white wine (I used Pinot Grigio)
1 cup chicken broth
2 sprigs fresh thyme
1 teaspoon oregano
2 tablespoons capers, drained if in liquid, washed if packaged in salt

Preparation

Season the chicken with the salt and pepper.
In a heavy large skillet, heat the olive oil over medium heat.
When the skillet is hot, brown the chicken on both sides.
When done, remove chicken and set aside.
In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
If serving immediately, add the capers and stir to combine.
If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.