Spanish Chicken With Peppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs chicken pieces, skinned
• 3 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1 (370 ml) jar whole roasted sweet red peppers
• 2/3 cup prosciutto (about 3 oz) or 2/3 cup ham, diced (about 3 oz)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/3 cup dry wine
• 1 (28 ounce) can tomatoes, drained
• 1/3 cup fresh parsley, chopped

Recipe

• 1 in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
• 2 in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
• 3 meanwhile, drain and thinly slice red peppers, set aside.
• 4 add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
• 5 stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
• 6 sprinkle with parsley and serve.