Sunday 19 January 2014

Posted by Judie on Sunday 19 January 2014
A great weekend dinner, light on the calories while having a great taste :) It takes about an hour from start to finish, however it is very easy to prepare. 

Makes 2 servings
  • 2 skinless chicken thighs, with bones 
  • 1 tbsp olive oil 
  • 1/3 red bell pepper, sliced 
  • 1/3 yellow bell pepper, sliced 
  • 2 slices prosciutto, chopped 
  • 1 cloves garlic, chopped 
  • 1/2 can diced tomatoes 
  • 1/3 cup white wine 
  • 1 tsp dried thyme 
  • 1 tsp dried oregano 
  • 1/2 cup chicken stock 
  • 1 tbsp capers 
  • 1 tbsp fresh flat-leaf parsley leaves, chopped
  • salt
  • pepper

Season the chicken with a sprinkle of salt and 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. 

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. 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. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. 

Nutrition Facts:
Calories (kcal): 226
Protein: 28g
Carbohydrates: 8g
Sugar: 4g
Fat: 13g
Saturated fat: 2g
Fiber: 1.5g
Sodium: 1307mg
Cholesterol: 76mg 

Adapted from Original Recipe
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