Servings: 8

Chicken: subheading: Chicken:
2 lbs chicken boneless skinless breast 2 lbs chicken boneless skinless breast
2 tbs olive oil 2 tbs olive oil
2 red bell pepper, sliced 2 red bell pepper, sliced
2 yellow bell pepper, sliced 2 yellow bell pepper, sliced
3 ounces prosciutto, chopped (doesn't add too much and is usually expensive) 3 ounces prosciutto, chopped (doesn't add too much and is usually expensive)
4 cloves garlic, chopped 4 cloves garlic, chopped
1 (28-ounce) can diced tomatoes 1 (28-ounce) can diced tomatoes
1 cup white wine 1 cup white wine
2 tablespoon fresh thyme leaves (2 tsp dried) 2 tablespoon fresh thyme leaves (2 tsp dried)
2 teaspoon fresh oregano leaves (1 tsp dried) 2 teaspoon fresh oregano leaves (1 tsp dried)
1 cup chicken stock 1 cup chicken stock
1/2 cup chopped fresh flat-leaf parsley leaves ½ cup chopped fresh flat-leaf parsley leaves
 
Potatoes: subheading: Potatoes:
3 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved 3 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
3 pound cippolini onions, peeled (or other sweet onion) 3 pound cippolini onions, peeled (or other sweet onion)
1/4 cup extra-virgin olive oil ¼ cup extra-virgin olive oil
3 tablespoons fresh chopped rosemary 3 tablespoons fresh chopped rosemary
1 tablespoon salt 1 tablespoon salt
1.5 teaspoon freshly ground black pepper 1.5 teaspoon freshly ground black pepper
 
Crostini: subheading: Crostini:
1 italian baguette (unbaked works better, then bake it yourself) 1 italian baguette (unbaked works better, then bake it yourself)
olive oil olive oil
salt salt
pepper pepper

Chicken: subheading: Chicken:
Season the chicken with 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 prosciutto and cook until the peppers have browned and the prosciutto 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 off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the parsley and serve.
Potatoes and Onions: subheading: Potatoes and Onions:
Preheat the oven to 400 degrees F.
In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.
Crostini: subheading: Crostini:
Preheat oven to 375 degrees F
Slice the baguette diagonally so the slices are about half and inch thick. Lay them flat on a baking pan and brush with olive oil. Season with salt and pepper.
Bake for 15 minutes or until golden and crisp. Be sure not to overbake or they become hard like croutons. I wouldn't go more than 20 minutes max.

Timing these to finish at the same time is hard. Get started on the potatoes and onions first. Get those in before you start cooking the chicken. You want to get the crostini in at the beginning of when the chicken is simmering. Don't overcook the chicken, a meat thermometer helps with this (160-165 internal temp)  Timing these to finish at the same time is hard. Get started on the potatoes and onions first. Get those in before you start cooking the chicken. You want to get the crostini in at the beginning of when the chicken is simmering. Don't overcook the chicken, a meat thermometer helps with this (160 to 165 internal temp)