"Roman-style Chicken" is so delicious and simple to make in a crock pot.
Ingredients
6 skinless boneless chicken breast halves
4 skinless chicken thighs, with bones
1 1/4 teaspoon Sea Salt
1 teaspoon freshly ground black pepper
1/4 cup extra olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 ounces prosciutto, finely chopped
3 cloves garlic, minced
1 (15-ounce) can diced tomatoes
3/4 cup White Cooking Wine
1 Tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 cups chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Directions
Season the chicken with salt and pepper.
In a heavy, large skillet, heat the olive oil over medium heat.
Then cook the chicken until browned on both sides.
Remove from the pan and place in crock pot.
In a heavy, large skillet, heat the olive oil over medium heat.
Then cook the chicken until browned on both sides.
Remove from the pan and place in crock pot.
In 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 2 minute.
Add the tomatoes, wine, and herbs.
Using a wooden spoon, scrape the browned bits off the bottom of the pan.
Add the stock, and bring the mixture to a boil remove from heat and pour into the crock pot.
Cook on low 6 - 8 hours on high 2 - 4 hours.
Stir in the capers and the parsley.
Serve over rice or pasta.
