Roman-Style Chicken

4 skinless chicken breast halves, with ribs
4 skinless chicken thighs, with bones
Salt/black pepper
Olive oil
1 large Vidalia onion, sliced
1 of each color bell pepper (red, orange, yellow) cut into strips
4 oz. prosciutto, chopped
1 (8-oz.) carton fresh sliced mushrooms
3 T. minced garlic
1 (15-oz.) can diced tomatoes
½ c. white wine
½ c. chicken stock
1/3 c. capers
1 T. fresh thyme leaves
1 t. fresh oregano
Fresh basil leaves or parsley, garnish
Freshly grated parmesan cheese, optional

1. Season chicken pieces with salt and pepper.
2. In large, heavy skillet, pour enough olive oil to cover bottom and heat over medium heat.
3. Cook chicken on all sides until golden brown. Remove from pan and set aside.
4. In same pan, over medium heat, add onions, peppers, prosciutto until peppers and onions are browned and prosciutto is crispy.
5. Add garlic and mushrooms and cook for 1 minute.
6. Add tomatoes, wine and herbs. With wooden spoon, scrape browned bits off bottom of pan.
7. Return chicken to pan. Add stock and bring mixture to a boil.
8. Reduce heat and cover and simmer until chicken is cooked through, about 20-30 minutes.
9. When ready to serve, add capers and stir to mix in.
10. Garnish with fresh basil leaves or parsley.
*****Sprinkle with freshly grated parmesan cheese. Serve your favorite noodles as a side.