Using Thyme

I am sticking to my New Years Resolution and using more herbs. This is a recipe I again adapted from the Food Network( Giada). It was so good.

I was so excited that I still had the fresh thyme,oregano and parsley in the garden to use in this recipe. We had the leftovers today for lunch...still very tasty!!!

I hope you will try this and enjoy! One tip....I do not chop the thyme leaves, I actually leave them on the stem and then pull the stems out after cooking before I serve the dish.

Roman-style Chicken

6 skinless chicken thighs (I used boneless)

1/2 teaspoon salt

1/2 teaspoon freshly grounded pepper

1/4 cup olive oil

1 red pepper

1 yellow pepper

3 ounces bacon or prosciutto chopped

2 cloves garlic chopped

1 (15 -ounce) can diced tomatoes

1/2 cup white wine

1 Tablespoon fresh thyme leaves

1 Tablespoon fresh oregano leaves

1/2 cup chicken stock

1/4 cup Chopped parsley leaves

Season the chicken with the salt and 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 bacon or prosciutto and cook until the peppers have browned and the bacon 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 bits off the bottom of the pan. Return the chicken to the pan, add the stock and bring to a boil. Reduce the heat and simmer, cover until the chicken is cooked through about 30 minutes.

Sprinkle the chopped fresh parsley over the dish.

Enjoy!!!