Spanish Chicken With Peppers

• 3 lbs chicken pieces, skinned
• 3 tablespoons all-purpose flour
• 2 tablespoons extra virgin olive oil
• 1 (370 ml) jar whole roasted sweet red peppers
• 2/3 cup prosciutto (about 3 oz) or 2/3 cup ham, diced (about 3 oz)
• 1 onion, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/3 cup dry white wine
• 1 (28 ounce) can tomatoes, drained
• 1/3 cup fresh parsley, chopped

1. in plastic ziplock bag toss chicken with flour to coat. discard remaining flour.
2. in large nonstick skillet, heat half of the olive oil over med-high heat, brown chicken about 10 minutes. transfer to plate, pour off fat from pan.
3. meanwhile, drain and thinly slice red peppers, set aside.
4. add remaining olive oil to pan, reduce heat to medium. add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne and salt, cook stirring occasionally, until onion is softened, about 5 minutes.
5. stir in wine, and tomatoes, breaking up with a spoon. nestle chicken in sauce, bring to a boil. reduce heat, cover and simmer occasionally spooning sauce over chicken until juices run clear when chicken is pierced about 20 to 25 minutes.
6. sprinkle with parsley and serve.

chicken, allpurpose, extra virgin olive oil, sweet red peppers, ham, onion, garlic, fresh thyme, paprika, cayenne pepper, salt, white wine, tomatoes, fresh parsley

Taken from www.food.com/recipe/spanish-chicken-with-peppers-383972 (may not work)