Roman Chicken

Yield: 6 servings
Time: 30 minutes

Ingredients
6 skinless chicken thighs, with bones
½ teaspoon salt, plus ¾ teaspoon
½ teaspoon freshly ground black pepper, plus ½ teaspoon
3 tablespoons olive oil
¾ cup red bell pepper, sliced
¾ cup yellow bell pepper, sliced
3-4 thick cut strips of bacon, diced
1 tablespoon garlic, peeled and minced
½ teaspoon crushed red pepper
1 ½ cups of fresh tomatoes, diced
½ cup dry white wine
1 tablespoon fresh thyme leaves
½ teaspoon dried oregano
½ cup low sodium chicken stock
2 tablespoons capers
2 tablespoons fresh flat-leaf parsley leaves, chopped (See note)

Notes:

• You can also use curly parsley.

Method:

1. Season the chicken with ½ teaspoon salt and ½ 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.
2. In the same pan over medium heat, add the bell peppers and bacon and cook until the peppers are almost fully cooked and the bacon is crisp, about 5 minutes.
3. Add the garlic and crushed red pepper and cook for 1 minute.
4. Add the tomatoes, wine, herbs and remaining salt and pepper. Using a wooden spoon, scrape the browned bits off the bottom of the pan and cook for a minute.
5. Return the chicken thighs to the pan, add the stock, and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through, about 10-15 minutes.
6. Once cooked turn off the heat and stir in the capers and parsley. Taste and adjust seasoning. Serve immediately with a side of pasta or bread.