Caramelized Peppers, Tomatoes and Capers are a savory topping for these tender chicken thighs.
Ingredients
1 pack of boneless, skinless chicken thighs (4-6)
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 Tb butter
2 Tb olive oil
kosher salt + pepper to taste
3 cloves of garlic chopped
3 oz prosciutto
½ cup white wine
½ cup chicken stock
1 can chopped tomatoes
1 Tb fresh oregano
1 Tb fresh thyme
1 Tb fresh parsley
handful of capers
Instructions
Season chicken thighs with kosher salt and pepper.
In a cast iron skillet or heavy casserole dish, saute chicken thighs in olive oil on both sides until slightly browned, about 2 minutes on each side. Remove and set aside.
Add butter and sliced bell pepper and saute on low/medium heat for 20-30 minutes until soft and caramelized. Keep the heat low and stir them to avoid sticking or burning to bottom of skillet.
Add garlic and prosciutto and continue to saute for 3 more minutes until prosciutto gets a little crispy.
Scrape up any crusty goodness in the skillet and add canned tomatoes, wine, chicken stock, oregano and thyme and bring to a boil.
Add chicken back to the pot, cover and turn down heat to simmer for 25-30 minutes, or until chicken is cooked through.
Garnish with parsley and a handful of capers before serving. (*Tip-- saute capers for 1 minute in a hot skillet before adding to finished chicken dish. This brings down the "brininess" of the capers and hardens them slightly so they have a light crunch.)
Recipe by What's On Parker's Plate at https://parkersplate.com/keto-mediterranean-chicken/