This is the fourth recipe that will use any leftover chopped tomatoes from the stuffed peppers and leftover peppers and onions from previous weeks recipes. The white wine can also be re-used from the tuscan chicken stew, and if you bought a package of chicken thighs, use up any leftover thighs for a new recipe. Sometimes I divide the chicken package evenly between this and the tuscan stew to change up the flavors.  If you just want to make this recipe and have leftover, you can use most or all chicken package.

Ingredients:

• 6-10 chicken thighs (with skin is more greasy, try both)
• 1 TBS paprika (I like the bright, sweet)
• 1 two ounce slice prosciutto, about 1/4 inch thick)
  • **Can substitute bacon, but beaware this will be more greasy
• 1 onion, sliced
• 1/2 cup dry white wine such as pinot grigio or dry vermouth
• 1 large can (28 ounces) chopped tomatoes (if not making all the chicken you can use less, make sure you have at least 14oz)

Rinse chicken and pat dry. Sprinkle with salt and pepper and paprika. Add oil to a skillet, add chicken in batches, skin side down about 4-5 minutes each side on medium heat until golden brown. Skin should release easily when ready to flip.  I often use a spoon to flip the chicken. The chicken doesn’t have to be cooked all the way through as it will simmer later, but aim for golden brown and only flip once.

While chicken cooks, cut up the prosciutto (dice). Once the chicken is complete, remove to a separate plate and add prosciutto, peppers, onions to the pan to cook, about 3-4 minutes. Once the vegetables have softened, add the wine and work to release the brown bits. Then add tomatoes, let come to a boil and then add the chicken.  Reduce heat, cover, and cook (simmer) about 45 minutes until chicken is opague at the bone.

Remove the chicken from the pot and tint with foil to cool.  Keep the sauce in the pan and bring to a boil, cook 10 minutes longer stirring often until thickened.  Make sure sauce is not too hot and not burning at bottom of the pan. Serve warm with your choice (1 cup) pasta noodles and add additional vegetable choice.  I often add carrots to also cook with this dish.