Roman-style Chicken

Ingredients:
-4 chicken thighs, skin on, bone in
-salt and pepper, to taste
-1/4 cup extra virgin olive oil
-1 red bell pepper, sliced
-1 yellow bell pepper, sliced
-4 slices bacon, chopped
-2 garlic cloves, minced
-1 (15 oz) can petite diced tomatoes
-1/2 cup apple juice
-1 tsp dried oregano leaves
-1/2 cup chicken broth
-1 Tbs capers
Directions:
Season the chicken on both sides with salt and pepper.  Heat the oil in a large skillet.  Place the chicken in hot oil for a few minutes on each side, or until nice and brown.  Remove from heat.
In the same pan, add the peppers and bacon.  Cook until the peppers have browned and the bacon is crisp (about 5 minutes).  Add the garlic and cook for an extra minute.  Add the tomatoes, apple juice and oregano.  Return the chicken to pan and add the broth.  Bring the mixture to a boil.  Reduce the heat and simmer, covered, until the chicken is cooked through, about 20-30 minutes.  Add the capers and serve.  Enjoy!
Adapted from a Giada De Laurentiis recipe.