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4 chicken thighs
2 chicken breast with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
½ cup all-purpose flour, for dredging
3 Tbsp. olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1 ½ tsp. dried oregano leaves
¾ cup dry white wine
1 can (28 oz.) diced tomatoes with juice
¾ cup reduced-sodium chicken broth
3 Tbsp. drained capers
¼ cup sliced green olives (optional)
¼ cup coarsely chopped fresh basil
- Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces on flour to lightly coat.
- In a large heavy sauté pan, heat the olive oil over medium-high flame. Working in 2 batches, add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set it aside. Add the bell pepper, onion, garlic, and oregano to the same pan and sauté over medium heat until the onion is tender about 5 minutes.
- Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers, and olives. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 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 the top of the sauce. Spoon the sauce over the chicken, then sprinkle with the basil.
- Serve over pasta.
- Serve with Iron Hub Barbera.
Adapted from Everyday Italian by Giada de Laurentis