Roman-Style Chicken with Bell Peppers

Method

1. 01

   Cut two deep slits through the skin side of the chicken thighs down to the bone. Place in a bowl, drizzle with olive oil, and season generously with salt, black pepper, cayenne, thyme, rosemary, and oregano. Toss to coat and refrigerate for 3 to 24 hours.

   

   ↗Watch · 0:16
2. 02

   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-6 minutes until deeply browned and the fat has rendered. Flip and sear the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.

   

   ↗Watch · 1:44
3. 03

   In the same skillet over medium heat, sauté the sliced onions until they begin to soften. Add the minced garlic, drained capers, and anchovy. Cook for 1 minute, breaking up the anchovy and crushing the capers with a spoon.

   

   ↗Watch · 2:46
4. 04

   Pour in the white wine to deglaze the pan and simmer until reduced by half. Stir in the crushed tomatoes, chicken bouillon paste, and a splash of water. Bring to a boil and simmer for 3-4 minutes to slightly thicken the sauce.

   

   ↗Watch · 3:35
5. 05

   Stir the thickly sliced bell peppers into the sauce. Scatter half of the prosciutto strips over the top, then nestle the chicken thighs back into the pan skin-side up. Add any accumulated chicken juices and the remaining prosciutto strips between the chicken pieces.

   

   ↗Watch · 5:02
6. 06

   Transfer the skillet to a 350°F (175°C) oven. Bake for 40-45 minutes until the chicken is cooked through and the sauce has thickened. Garnish with chopped fresh Italian parsley and serve, preferably over olive oil mashed potatoes.

   

   ↗Watch · 6:20