Roman Chicken

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

1	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.
2	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.
3	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.