Roman-Style Chicken

INGREDIENTS

• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 skinless chicken thighs, with bones
• 1 yellow bell pepper, sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons capers
• 3 ounces prosciutto, chopped
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1/2 teaspoon salt, plus 1 teaspoon
• 4 skinless chicken breast halves, with ribs
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon fresh oregano leaves
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1 red bell pepper, sliced
• 1/4 cup olive oil