 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
4 Chicken Thighs 2 chicken Breasts Ingredients:
16 oz chicken, thighs,cooked roasted |
16 oz chicken, breasts, (with skin and backbone, halved crosswise) |
2 teaspoons salt, plus more to taste |
1 teaspoon 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 |
3 garlic cloves, finely chopped |
3/4 cup dry white wine |
28 ounce diced tomatoes with juice |
3/4 cup reduced-sodium chicken broth |
3 tablespoons capers (drained) |
1 1/2 teaspoons dried oregano leaves |
1/4 cup basil leaves ( fresh coarsely chopped) |
Directions:
1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. 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.
3. 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.
|
|