Roman Chicken Thighs

Posted February 12, 2012 By Janice Roman Chicken

This dish was on the table in about 30 minutes.  Super simple, super tasty.  Skip eating the peppers and it’s a wonderful pure protein dish.  Either way, it works for sure.

ROMAN CHICKEN THIGHS

4 skinless, boneless chicken thighs
1 red bell pepper, sliced
3 ounces prosciutto or 97% fat free ham, chopped
1 large clove of garlic, thinly sliced
1 plum tomato, chopped
1/4 cup red wine
1 T fresh thyme
1 t dried oregano
1/2 cup low sodium chicken broth
1/4 cup Italian parsley, chopped

Roman Chicken In Skillet

Season the chicken with salt and pepper. In a cast-iron skillet, cook the chicken in a bit of olive oil spray until browned on both sides. Remove from the pan and set aside. In the same skillet, add the peppers and prosciutto and cook about 5 minutes. Add the garlic and cook for another minute. Add the tomatoes, wine, and herbs and return the chicken to the pan.  Add the broth and cook another 15 minutes, or until the chicken is fully cooked.  Add the parsley and serve immediately.

View the original article here