Roman-style chicken

Score the skin side of each thigh a couple of times about an inch apart, down to the bone.

In a bowl, drizzle with olive oil and season with kosher salt (1 tsp per pound), black pepper, cayenne, dried thyme, rosemary and oregano; toss with tongs to coat.

Refrigerate from a few hours to overnight (three hours here).

Sear skin side down in olive oil in a skillet over medium-high heat for 5 or 6 minutes or longer, until a golden brown crust forms and fat renders.

Flip and sear the other side 3 or 4 minutes.

Turn off the heat and set the chicken aside on a plate.

Over medium heat cook the sliced onions, stirring, a couple of minutes until they start to soften.

Make space in the centre; add minced garlic, capers and the anchovy and cook about a minute, breaking up the anchovy and crushing the capers, without browning the garlic.

Pour in the white wine to deglaze; raise the heat to high and reduce by about half.

Add the crushed tomatoes, a splash of water and the bouillon paste; bring back to a boil.

Optionally reduce 3 or 4 minutes to evaporate some water and thicken the sauce.

Mix in the thickly sliced bell peppers.

Scatter prosciutto strips over, set the chicken back on top skin side up, turn off the heat and pour in any accumulated juices; tuck more prosciutto between the thighs.

Bake in the centre of a 350-degree oven for 40 to 45 minutes until the chicken is cooked through.

Scatter chopped Italian parsley over the top; serve plain or over olive oil mashed potatoes.