Pollo con Peperoni e Pasta (Chicken with Peppers and Pasta)

© 2011 Wil Mowrey. All Rights Reserved.  
 

I'm going to be honest, the picture may not be the prettiest (I took the photo with my iPhone), but holy crap is it good. Thighs are my favorite part of the chicken; they are the most flavorful and the most moist. Combined with a light tomato sauce and pasta it's divine. If you hadn't guessed by now, I love hearty comfort food. On cold, snowy winter days, there's nothing more satisfying.

Serves 6

Ingredients:
6 skinless chicken highs, with bones
3/4 cup flour for dredging
1/4 cup good olive oil
1 red bell pepper, sliced
1 yellow or orange bell pepper, sliced
3 oz. prosciutto, chopped
4 cloves garlic, minced
1 28 oz can diced tomatoes
1 cup white wine
1 cup good chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon fresh organ leaves, roughly chopped
3 tablespoons capers, drained
1/3 cup fresh italian flat-leaf parsley, chopped
1 pound fettuccine or linguine
2 teaspoon salt
2 teaspoon fresh ground pepper

Instructions:

1. Heat the olive oil in a large skillet or dutch oven over medium heat. Season the thighs with 1 teaspoon each of salt and pepper and then dredge with flour, shaking off excess. Place the thighs in the skillet or dutch oven and brown, about 5 minutes on each side. Remove chicken thighs and set aside.
2. In the same skillet or dutch oven, add the prosciutto and peppers. Cook until the prosciutto is crispy and the peppers are tender, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and using a wooden spoon, scrape up any brown bits on the bottom of the skillet or dutch oven. Add the tomatoes, chicken stock, herbs and 1 teaspoon each of salt and pepper. Return the chicken thighs to the skillet or dutch oven and bring to a boil. Reduce the heat to and simmer uncovered for 25-30 minutes or until the chicken is cooked through.
3. Meanwhile, add the pasta to salted boiling water and cook until al dente, about 8 minutes. Drain and rinse with cold water to stop the cooking process.
4. Once chicken is cooked through correct seasoning, then add pasta, capers and parsley to the sauce and toss to thoroughly coat pasta. Serve Immediately.