- 4
Ingredients
- 4 chicken thighs
- 4 chicken breast halves, skin-on, bone-in
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour for dredging
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic lcoves, finely chopped
- 3/4 cup dry white wine
- 1 (28-ounce) can diced tomatoes with juice
- 3/4 cup reduced sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Preparation
Step 1
Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken pieces in the flourto coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute until just brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in two batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
Season with salt and pepper. Add the wine and simmer until reduce by half, about 3 minutes. Add the tomtoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from the atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.