Minutes Prep time: 30
Minutes Total time: 75
Servings: 6
Difficulty: Intermediate
2 pounds boneless skinless chicken thighs
2 teaspoons extra virgin olive oil, divided
1-1/2 teaspoons salt
1 teaspoon ground black pepper
1 large yellow bell pepper, thinly sliced
3 ounces prosciutto, chopped
1/2 cup dry white wine (such as Pinot Blanc or Chardonnay)
1/3 cup reduced-sodium chicken broth
1 tablespoon Hunt's® Tomato Paste
1 can (14.5 oz each) Hunt's® Stewed Tomatoes with Basil, Garlic and Oregano, undrained
2 teaspoons fresh thyme
1 tablespoon drained capers
1-1/2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 161 mg | 54% |
| Total Fat | 12 g | 18% |
| Iron | 2 mg | 12% |
| Calories | 277 kcal | 14% |
| Sodium | 1250 mg | 52% |
| Protein | 33 g | 66% |
| Saturated Fat | 3 g | 16% |
| Sugars | 3 g | 0 |
| Vitamin C | 74 mg | 123% |
Season chicken thighs with 2 teaspoons olive oil, salt and pepper. In a large high-sided skillet or Dutch oven, heat remaining oil on medium heat until hot. Brown chicken thighs on both sides, cooking in batches if necessary. Remove from pot; set aside.
Add bell peppers and prosciutto to pot; stir and cook 5 minutes or until prosciutto is crisp and bell peppers are softened. Pour in wine, chicken broth and tomato paste; stir and simmer 2 to 3 minutes. Stir in undrained tomatoes and thyme, then top with browned chicken. Reduce heat to medium low, cover with tight-fitting lid and simmer 25 to 30 minutes or until chicken is tender and cooked (165°F).
Remove lid, then continue to simmer additional 20 minutes or until tomato mixture is thickened and most of the liquid has evaporated. Remove from heat and cool slightly. Sprinkle with capers and chopped parsley. Serve with white rice or pasta.
Roman-Style Chicken
