Roman-Style Chicken (Pollo alla Romana)

Season the chicken thighs with kosher salt and freshly ground black pepper.

Heat olive oil in a large pan over medium‑high heat and brown the chicken thighs in batches until the skin is crisp; remove and set aside.

Add the prosciutto to the pan, breaking it into bite‑size pieces, and cook until lightly crisp.

Stir in the minced garlic and cook briefly until fragrant.

Add the diced yellow, orange, and red bell peppers and sauté for 1–2 minutes, seasoning lightly with salt and pepper.

Pour in the cup of dry white wine and reduce for about three minutes over medium‑high heat.

Add the quartered tomatoes, chicken stock, fresh oregano, and fresh thyme; stir to combine.

Return the browned chicken thighs to the pan, placing them mostly above the liquid level.

Cover the pan and simmer gently (do not boil) for 30 minutes.

After 30 minutes, check the chicken for doneness; if the sauce is too thin, increase heat to high and reduce for 6–7 minutes until it thickens to a velvety consistency.

Taste and adjust seasoning if needed, then serve the chicken and sauce family‑style, garnished with a sprig of fresh oregano.