Pollo alla Romana (Roman Chicken)

I am a sucker for Italian food, period!  This is a delightful chicken recipe that is not hard and isn't loaded with a lot of fat.  Enjoy!  To make this dish you will need:
2 or 3 large boneless chicken breasts, cut into big chunks
salt and pepper
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, peeled, cut in half and cut in half moons
3 ounces prosciutto, chopped
2 russet potatoes, peeled, cut in half and cut in half moons
2 cloves garlic, chopped
1 15 ounce can petite diced tomatoes
1 15 ounce can of tomatoe sauce
1/2 cup white wine
Sprigs of fresh thyme
1 teaspoon of Italian seasoning
1/2 cup chicken stock
1.)  Season the chicken with the salt and the pepper.  Over medium heat, in a heavy large skillet, heat the oil.  Add the chicken and cook the chicken until brown on all sides.  Remove from the pan and set aside.
2.)  In the same pan add the peppers, onions and prosciutto.  Cook until the mixture browns (about 5 minutes).  Add the garlic and the potatoes and cook for one minute.  Add the balance of the ingredients.  Using a wooden spoon scrape up the browned bits from the bottom of the pan.  Return the chicken to the pan.  Bring the mixture to a boil.  Reduce the heat and simmer, covered until the chicken and the potatoes are cooked through (about 20 - 30 minutes).