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Prep Time:
30 mins
Cook Time:
1 hr
Refrigerate Time:
2 hrs
Total Time:
3 hrs 30 mins
Servings:
6
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Ingredients
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6 large bone-in skin-on chicken thighs (about 2 1/2-3 pounds)
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2 tablespoons olive oil, divided
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2 1/2 teaspoons kosher salt, plus more to taste
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper
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1/2 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried oregano
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1 yellow onion, sliced
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4 cloves garlic, minced
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1 tablespoon capers
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1 anchovy filet
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1 cup white wine
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2 cups crushed tomatoes or tomato sauce
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1/2 cup water
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1 teaspoon chicken bouillon paste
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3 red or orange bell peppers, seeded and cut into 3/8-inch strips
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3 slices prosciutto, cut into strips
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chopped Italian parsley (optional)
Directions
Use a sharp knife to make 2 cuts through the skin in the center of the thigh, down to the bone, about one inch apart from each other. Once cut, transfer thighs into a mixing bowl.
Drizzle with 2 teaspoons olive oil, and season with salt, black pepper, cayenne, and dried herbs. Use tongs to toss until very thoroughly coated. Wrap and refrigerate chicken for at least 2 hours, or up to 12 hours.
Preheat the oven to 350 degrees F (180 degrees C).
Heat remaining olive oil in a large oven-safe skillet on medium-high heat. Add chicken, skin side down, and cook until a deep golden brown crust has formed, 5 to 6 minutes. Turn chicken over and cook for 3 minutes more. Turn off heat, remove chicken to a plate, and set aside.
Turn heat back on to medium, and add onions. Cook, stirring, for a few minutes or until the onions just begin to soften. Make a space in the center of the pan, and add garlic, capers, and anchovy. Cook for about 1 minute, while stirring and smashing with the edge of a wooden spoon or spatula.
Pour in wine, and raise the heat to high. Cook, stirring occasionally, for a few minutes until the wine reduces by about half. Add the tomato and water and stir to combine. Return mixture to a boil, and cook, stirring occasionally, until liquid reduces slightly, 3 to 4 minutes.
Add sliced peppers, and mix in evenly. Scatter about 3/4 of prosciutto slices evenly over the top. Place chicken thighs back on top, spaced evenly, skin side up. Place remaining prosciutto slices between chicken pieces.
Bake in the preheated oven until the chicken is cooked through and the top is nicely browned, 40 to 45 minutes.
Top with parsley and serve immediately on olive oil mashed potatoes, rice, or pasta.
John Mitzewich
I Made It
Nutrition Facts (per serving)
458
Calories
27g
Fat
11g
Carbs
40g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
458
% Daily Value *
Total Fat
27g
34%
Saturated Fat
7g
36%
Cholesterol
200mg
67%
Sodium
1154mg
50%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Total Sugars
5g
Protein
40g
80%
Vitamin C
37mg
41%
Calcium
70mg
5%
Iron
3mg
19%
Potassium
770mg
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
