- 4
Ingredients
- 4 Chicken thighs
- 2 chicken breasts w/skin & backbone, halved crosswise
- 2 tsp. salt, plus more to taste
- 1 tsp. freshly ground black pepper, plus more to taste
- 1/2 cup all purpose flour, for dredging
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 6 garlic cloves, finely chopped
- 1-1/2 tsp oregano leaves
- 3/4 cup dry white wine
- 1 28oz can chopped tomatoes w/juice
- 3/4 cup chicken broth
- 3 Tbsp. drained capers
- 1/4 cup coarsely chopped fresh basil
Preparation
Step 1
Sprinkle the chicken pieces with 1 tsp. each of salt & pepper. Dredge the chicken in the flour to coat lightly.
In a large, heavy sauté pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender, about 5 minutes.
Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn tem 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 20 minutes for the breast pieces, and 30 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 atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.