Ingredients:
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1 teaspoon freshly ground black pepper, plus more to taste
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1/4 cup coarsely chopped fresh basil leaves
Directions:
Put salt, pepper, and flour in a disposable bag. Shake well to mix; then shake the chicken pieces in the mix to coat. Shake off excess. Heat the oil on medium high in a large skillet. Brown chicken pieces, about 5 minutes per side, then put on a plate. Put the bell pepper, onion, and garlic into the pan after removing the chicken. Turn down to medium, and then sauté about 5 minutes.
Sprinkle some salt and pepper on the vegetables. Add the wine, and simmer about 3 minutes to reduce by half. Add the undrained tomatoes, broth, capers, and oregano. Put the chicken in the pan, and bring to a simmer. Turn chicken over, and continue to simmer on medium low until chicken is cooked (20 – 30 minutes) and sauce is thickened. Sprinkle with basil before serving.
Photography: @edenc_
