Also known as 'Chicken Romana', this is not your normal chicken stew. Adding prosciutto to this dish takes it to a new level! Serve with a chunk of crusty bread and a glass of wine -- enjoy! Recipe VIDEO below.
Heat up olive oil in a deep pan or dutch oven. Season chicken with salt and pepper.
Once oil is ready, place the slices of chicken in the pan. Leave spaces between each chicken and cook until brown.
Take chicken out of the pan and set aside.
Add garlic, onion and prosciutto in the pan and cook until onion is slightly tender.
Place chicken back in the pan, add tomatoes, basil leaves, pepperoncino and tomato paste. Season with salt and pepper. Mix and bring to a boil. Simmer until chicken is cooked, at least 30 minutes.
Grill (or roast) yellow and red peppers, either on stove top, or in the oven. Do NOT overcook the peppers, it should still be slightly crispy. I normally just wait for the skin to brown a little on some sides.
Set peppers aside to cool. Once cool enough to handle, remove the seeds, membranes and skin of both peppers. Chop them into half inch vertical strips.
Once chicken is cooked, turn the heat off and add the chopped peppers. Add balsamic vinegar and mix to combine. Add fresh basil leaves.