This recipe is one I recently added to my repertoire – and it’s from Italian cook Giada De Laurentiis. I love her show Everyday Italian – she loves to make comforting Italian food – and I don’t know anyone who doesn’t enjoy that. She’s not a chef, but I have tried many of her recipes and like my mate Nigella (LOL) – they have always been fantastic! I have modified this recipe, like I seem to with all of them becuase I just can’t help myself, ever so slightly.
- 8 chicken thigh fillets
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced (but you can use whatever colour is well-priced, I know yellow especially can be expensive)
- 5 strips of prosciutto, chopped
- 2 cloves garlic, chopped
- 1 can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy-based pan heat the olive oil over medium heat. 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 (these add soooo much yummy flavour and should never be discarded). Return 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 to 30 minutes.
Add the capers and the parsley. Stir to combine and serve.
This one is even better the next day, after it has been in the fridge and the flavours have had a chance to meld and enhance. Soooo yummy! Give this one a go and let me know what you though of it in the comments section below.