1 teaspoon pepper black freshly ground plus more to taste
28 ounce canned tomatoes diced with juice canned
3 tablespoons capers drained
2 chicken breasts with skin and backbone, halved crosswise
4 chicken thighs
0.8 cup cooking wine dry white
0.3 cup basil leaves fresh coarsely chopped
3 garlic cloves finely chopped
0.8 cup chicken broth reduced-sodium
3 tablespoons olive oil
1 onion chopped
1.5 teaspoons oregano leaves dried
1 large bell pepper red chopped
2 teaspoons salt plus more to taste
Equipment
frying pan
tongs
Directions
Watch how to make this recipe.
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to 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 just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 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 reduced by half, about 3 minutes.
Add the tomatoes 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 atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
