Ingredients
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4 chicken thighs
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2 chicken breasts (you may remove the skin)
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2 teaspoons salt, plus more to taste
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1 teaspoon fresh ground black pepper, plus more to taste
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1/2 cup all-purpose flour, for dredging
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3 tablespoons olive oil
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1 large red bell pepper, chopped
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1 onion, chopped
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3 garlic cloves, finely chopped
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3/4 cup dry white wine
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1 (28 ounce) can diced tomatoes with juice
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3/4 cup reduced-sodium chicken broth
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3 tablespoons drained capers
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1 1/2 teaspoons dried oregano leaves
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1/4 cup coarsely chopped fresh basil leaf
Instructions
- Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté 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 sauté 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 minute 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.