Ingredients portion 6
Chicken breast 2 pieces
Salt 1.5 teaspoons
Chicken thighs 2 pieces
Ground black pepper ½ teaspoon
Olive oil 3 tablespoons
Red pepper 1 piece
Ground white pepper pinch
Prosciutto 100 g
Garlic 2 cloves
Tomatoes 1 piece
White dry wine ½ cup
Chopped fresh thyme 1 tablespoon
Oregano 1 tablespoon
Capers 2 tablespoons
Chicken broth 100 ml
Chopped parsley ¼ cup
Cooking instructions 40 minutes
1 Take 2 chicken breasts (4 halves) and 2 chicken drumsticks on the bone. Skin and rub the chicken with salt and pepper. Place the chicken in a heavy-duty frying pan and fry over a medium heat until dark golden brown.
2 In the same pan, remove the chicken and fry the prosciutto with the finely chopped red and yellow pepper (for about 5 minutes). Add the garlic cloves and cook for another 1 minute.
3 Then add the thyme, oregano and chopped tomato, pour in the wine and chicken stock. Stir thoroughly and put the chicken pieces into the mixture.
4 Bring everything to the boil, reduce the heat and, covering the chicken with a lid, continue to cook on a low heat for about 20-30 minutes more.
5 Put the cooked chicken and sauce into an airtight container and leave in the refrigerator for at least 8 hours. (To soak the chicken in the sauce, it is advisable to prepare this dish the day before the feast.)
6 Before serving, reheat the chicken by adding capers and chopped parsley to the sauce.
