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Pollo Romano

    4 skinless chicken breast halves, with ribs
    2 skinless chicken thighs, with bones
    1/2 teaspoon salt, plus 1 teaspoon
    1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
    1/4 cup olive oil
    1 red bell pepper, sliced
    1 yellow bell pepper, sliced
    3 ounces prosciutto, chopped
    2 cloves garlic, chopped
    1 (15-ounce) can diced tomatoes
    1/2 cup white wine
    1 tablespoon fresh thyme leaves
    1 teaspoon fresh oregano leaves
    1/2 cup chicken stock
    2 tablespoons capers
    1/4 cup chopped fresh flat-leaf parsley leaves

  Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
 In a heavy, large skillet, heat the olive oil over medium heat. When
 the oil is hot, cook the chicken until browned on both sides. 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. Using a wooden spoon, 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 20 to 30
 minutes.

  If serving immediately, add the capers and the parsley. Stir to
 combine and serve. If making ahead of time, transfer the chicken and
 sauce to a storage container, cool, and refrigerate. The next day,
 reheat the chicken to a simmer over medium heat. Stir in the capers
 and the parsley and serve.