4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1/2 cup all-purpose flour, for dredging
3 Tbs. olive oil
1 large red bell pepper, chopped
1 onion, chopped
6 garlic cloves, finely chopped
1 1/2 tsp. dried oregano leaves
3/4 cup dry white wine
1 (28 oz.) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 Tbs. drained capers
1/4 cup coarsely chopped fresh basil.
1. Sprinkle the chicken pieces with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour to coat lightly.
2. In a large, heavy saute pan, heat the oil over a medium-high flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side.
3. Transfer the chicken to a plate, and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
4. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and coat them in the sauce. Bring the sauce to a simmer. Continue simmering until the chicken is just cooked through, about 20 minutes for breasts, and 30 minutes for thighs.
5. Transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with basil and serve.
The Nest Magazine Holiday 2006
Photos By: Victoria Pearson
Photo By: Victoria Pearson