Chicken Romano

Chicken Romano

Ingredients:

• 4 bone-in skinless chicken drumsticks & thighs
• 1 teaspoon each salt and ground black pepper
• 3 tablespoons olive oil
• 1 red bell pepper, sliced
• 2 small zucchini, sliced into rounds
• 2 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon fresh oregano leaves
• 1 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley

Season the chicken with salt and pepper. Heat olive oil in a heavy, large skillet. Add chicken and cook until browned on both sides. Remove from the pan and set aside. Add the peppers, zucchini and prosciutto to same pan 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, broth and herbs and stir well. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the capers and the parsley. Stir to combine and serve. Serves 6.