This chicken dish is tender + savory + bonus, it’s keto/low-carb! JP described it as “slurp worthy,” so there you have it, LOL. It’s the kind of meal that you put in a bowl and tip it back when you’ve eaten all the chicken and peppers, just to, well, slurp up all of that goodness!
The combo of the roasted peppers and the capers and the earthy tones of the fresh oregano and thyme just takes it to a whole new level of scrumptious. If you saute the peppers low and slow, it caramelizes them in a way that brings out their natural sugar– and it balances out the savory flavor of the sauce.
I used boneless, skinless chicken thighs, but skinless, bone-in thighs would work great, as well as boneless breasts. I wouldn’t recommend skin on chicken, only due to the fact that the simmering of the sauce would make the skin rubbery. What I love about the boneless, skinless thighs is that it’s hard to screw them up– when they’re simmered low and slow like this recipe, they get super tender. You can also tenderize them with a good marinade like I use in my almost famous Buttermilk Thyme Chicken Thighs— another Keto/Low-carb yum fest.
- 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
- 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.)
I have a feeling this dish will taste even better the next day….only problem, we didn’t have any leftovers to test that theory!!!
