Dad’s birthday celebration was yesterday and this was his dinner request (dessert request coming later this week!), and it was a great one. This is a recipe remake – I tweaked it a bit from when I posted it a week after starting my blog. It was even more delicious, which I didn’t think was possible!
I used breasts and thighs…the more meat you use, the more of each other ingredient you should add. Exact measurements aren’t a must, just use your best judgment. Normally I serve it with polenta, but we filled up so much on appetizers that I skipped it this time.
It’s the perfect comforting meal, and great to serve when you have company since it can be made ahead and reheated, or left simmering on the stove!
adapted from Giada DeLaurentis
4 chicken breasts with skin and backbone
salt and pepper to taste
1/2 cup AP flour
3 tablespoons extra virgin olive oil
2 large red bell peppers, sliced
2 onions, chopped
5 garlic cloves, chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice
3/4 cup chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large dutch oven, heat the oil over a medium-high flame. Add the chicken pieces and saute just until brown, about 5 minutes per side. If all the chicken doesn’t fit, 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, depending on cut and size.
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.