| | Directions | | Sprinkle Chicken with 1 tsp. Salt and Pepper. Dredge Chicken in Flour, light coat. In a large heavy sauté pan, heat Olive Oil over medium heat over a medium flame. Add Chicken pieces and sauté until golden brown (about 5 minutes per side). Transfer Chicken to plate and set aside. Add Bell Pepper, Onion, and Garlic to same pan and sauté over medium heat until Onion is tender (5 minutes). Season with Salt and Pepper. Add Wine and simmer until reduced by half (3 minutes). Add Tomatoes with their Juice, Broth, Capers and Oregano. Return Chicken pieces to the pan and turn them to coat in the sauce. Bring sauce to simmer. Continue simmering over medium heat until the Chicken is cooked through, about 30 minutes for breast pieces and 20 minutes for thigh pieces. Using tongs, transfer the Chicken to a platter. If needed, boil sauce until thickens slightly (3 minutes). Spoon excess fat from atop the sauce. Spoon sauce over Chicken, then sprinkle with Basil and serve. |
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| Ingredients | | - |  | 4 chicken thighs |
| - | | 2 Chicken Breasts |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon freshly ground black pepper |
| - | | 1/2 cup all-purpose flour |
| - | | 3 tablespoons olive oil |
| - | | 1 red bell pepper, chopped (large) |
| - | | 1 onion, chopped |
| - | | 3 cloves garlic, finely chopped |
| - | | 3/4 cup dry white wine |
| - | | 1 can Diced Tomatoes, with juice (28 ounce can) |
| - | | 3/4 cup Reduced Sodium Chicken Broth |
| - | | 3 tablespoons drained Capers |
| - | | 1 1/2 teaspoons dried oregano leaves |
| - | | 1/4 cup coarsely chopped Fresh Basil Leaves |
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