This is a surprisingly easy dish to prepare straight from Giada de Laurentiis. Looks as if it had been cooked all day. I hope you enjoy it as much as we do.
- 4 chicken thighs
- 2 chicken breasts (you may remove the skin)
- 2 teaspoons salt, plus more to taste
- 1 teaspoon fresh 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
- 1 (28 ounce) can diced tomatoes with juice
- 3⁄4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers (optional)
- 1 1⁄2 teaspoons dried oregano leaves
- 1⁄4 cup coarsely chopped fresh basil leaf
- Sprinkle the chicken pieces with 1 teaspoons of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large, heavy saucepan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes. If all the chicken does not fit in the pan, sauté 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 sauté 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 minute for the breast pieces, and 20 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 atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
I usually love Giada's recipes. This was just GOOD...although I would probably make it again. We liked it enough. I guess I was just expecting a little more.
I was dissapointed by this recipe. I prepared exactly as shown and found the chicken to be a bit dry and not flavored well. It didnt seem to soak up the wonderful flavors of the sauce.
Wonderful recipe. I used boneless skinless chicken thighs, red wine, and added parsley and carrots. It was a wonderful hearty supper!