Pollo alla Romana

8 boneless, skinless chicken pieces

Salt and pepper, to taste
Olive oil, as needed
2 red bell peppers, sliced
2 yellow peppers, sliced
1/2 cup prosciutto, sliced
3 cloves garlic, chopped
1 can diced tomatoes
1 cup, white wine
1/2 tbsp. dried thyme
1 cup chicken broth
Capers, drained, as needed
Parsley, for topping
Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes.