Roman-Style Chicken

Inspired by
http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe/index.html


Ingredients
1 kilo chicken
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
2  bell pepper, sliced
1 tsp paprika
100 grams bacon
2 cloves garlic, chopped
1 head onion, chopped
2 cups fresh tomato, chopped
1 tsp dried  thyme leaves
1 teaspoon italian seasoning
1/2 cup water
2 tablespoons capers


Directions

• 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 garlic, onion, bell peppers and bacon
• cook until the peppers have browned and the prosciutto is crisp, about 5 minutes.  
• Add the tomatoes, and herbs. 
• Using a wooden spoon, scrape the browned bits off the bottom of the pan. 
• Return the chicken to the pan, add the water, and bring the mixture to a boil. 
• Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
• add the capers.Stir to combine and serve.