This simple Roman-style recipe delivers one of the best bites of braised chicken you will ever enjoy. Tomatoes and bell peppers get a big flavor boost from capers and prosciutto, which creates a sauce that’s beyond flavorful. This chicken would be great on rice or pasta, but is especially awesome served over our olive oil mashed potatoes.
INGREDIENTS
- 6 large bone-in skin-on chicken thighs (about 2 1/2-3 pounds)
- 2 tablespoons olive oil, divided
- 2 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon capers
- 1 anchovy filet
- 1 cup white wine
- 2 cups crushed tomatoes or tomato sauce
- 1/2 cup water
- 1 teaspoon chicken bouillon paste
- 3 red or orange bell peppers, seeded and cut into 3/8-inch strips
- 3 slices prosciutto, cut into strips
- chopped Italian parsley (optional)
DIRECTIONS
- Use a sharp knife to make 2 cuts through the skin in the center of the thigh, down to the bone, about one inch apart from each other. Once cut, transfer thighs into a mixing bowl.
- Drizzle with 2 teaspoons olive oil, and season with salt, black pepper, cayenne, and dried herbs. Use tongs to toss until very thoroughly coated. Wrap and refrigerate chicken for at least 2 hours, or up to 12 hours.
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat remaining olive oil in a large oven-safe skillet on medium-high heat. Add chicken, skin side down, and cook until a deep golden brown crust has formed, 5 to 6 minutes. Turn chicken over and cook for 3 minutes more. Turn off heat, remove chicken to a plate, and set aside.
- Turn heat back on to medium, and add onions. Cook, stirring, for a few minutes or until the onions just begin to soften. Make a space in the center of the pan, and add garlic, capers, and anchovy. Cook for about 1 minute, while stirring and smashing with the edge of a wooden spoon or spatula.
- Pour in wine, and raise the heat to high. Cook, stirring occasionally, for a few minutes until the wine reduces by about half. Add the tomato and water and stir to combine. Return mixture to a boil, and cook, stirring occasionally, until liquid reduces slightly, 3 to 4 minutes.
- Add sliced peppers, and mix in evenly. Scatter about 3/4 of prosciutto slices evenly over the top. Place chicken thighs back on top, spaced evenly, skin side up. Place remaining prosciutto slices between chicken pieces.
- Bake in the preheated oven until the chicken is cooked through and the top is nicely browned, 40 to 45 minutes.
- Top with parsley and serve immediately on olive oil mashed potatoes, rice, or pasta.
