This is Giada‘s Roman-Style Chicken I altered it just a bit to use crushed tomatoes instead of diced, and I like bacon better than proscuitto. I also use chicken breasts and legs (for my daughter) but thighs would be good too, or even leg quarters. This is one of my newest favorite comfort foods!
2 skinless chicken breasts (w/bones)
3 chicken legs
Salt and Pepper
1 red bell pepper
1 yellow bell pepper
4 slices of bacon or proscuitto
2 cloves garlic, minced
1 shallot, sliced thin
½ cup white wine
1 – 15oz can crushed tomatoes
½ cup chicken stock
¼ cup Italian parsley
SEASON chicken with salt and pepper and brown on all sides. Remove chicken from pan and add olive oil, bacon, peppers until bacon is crisps and peppers have browned. Add garlic and cook for a minute. Add shallots and cook for a minute more.
Add chicken back in pan and half the capers. Bring to a boil, reduce heat and simmer for 30 minutes or until chicken is cooked through. Turn off the heat and add remaining capers and parsley.