By Loretta Paganini, www.lpscinc.com

Ingredients

1 3lb whole chicken, cut into 12 pieces

(To save time, use chicken breasts)

Salt and pepper as needed

Olive oil as needed

1 tbsp paprika, Hungarian

4 oz prosciutto, chopped

2 cloves garlic, finely minced

1 lb plum tomatoes, chopped

1 c all-purpose stock

1 bouquet garni (1 bay leaf, few sprigs each parsley and thyme, 8 peppercorns)

2 red peppers, roasted and sliced

2 green peppers, sliced

¼ c balsamic vinegar

2 tbsp capers, rinsed

½ c parsley, chopped

Directions

1. Season the chicken with salt and peppers. Heat the oil in a large saute pan and brown the chicken on all sides.  Remove chicken from pan and reserve.
2. Remove excess fat from sauté pan. Stir paprika and prosciutto into pan and sauté briefly.  Add garlic to sauté pan and continue cooking.  When garlic becomes fragrant, stir in the tomatoes, raise the heat and cook, stirring frequently, until tomato juice begins to evaporate.
3. Add the stock, the bouquet garni and the peppers. Scrape the bottom of the pan to redistribute ingredients.  Return the chicken to the pan, cover, and simmer for 15-20 minutes.
4. When chicken is completely cooked, add balsamic vinegar to sauce and adjust seasonings to taste with salt and pepper.
5. Remove chicken to a platter or individual serving plates. Skim accumulated fat from sauce and pour sauce over chicken.
6. Garnish with parsley and capers.

 

Make a pledge and become a member of Italian Sons and Daughters of America today.