Prep 20 mins
Cook 30 mins
From the famed Pino's Restaurant in Houston where I dined many times! This is superb!
- 3 lbs whole chickens, cut up in 8 pieces
- 1⁄2 teaspoon salt (more to taste)
- 1 teaspoon fresh ground black pepper (to taste)
- 1 large red bell pepper, chopped in large pieces
- 1 onion, thinly sliced
- 3⁄4 cup dry white wine
- 1 (26 ounce) spaghetti sauce (You can now get Pino's Original Sauce in many grocery stores)
- 3 tablespoons capers, drained
- 1⁄4 cup chopped fresh basil leaf
- hot red pepper flakes, to taste
- Spray a large heavy sauté pan well with cooking spray or drizzle in a few tablespoons of olive oil and heat the pan over medium high heat.
- Sprinkle the chicken with salt, and pepper and place chicken in hot pan. Brown the chicken on both sides, skin side down first then flip to brown the other side. Try not to over crowd the pan. Browning the chicken may have to be done in 2 batches.
- When the chicken is browned, remove it from the pan and set it aside.
- Add the onions and red bell pepper and saute over medium heat until tender, about 5 minutes.
- Add wine and allow the wine to evaporate a little, approximately 3 minutes.
- Return the chicken to the pan and add the sauce and capers.
- Cover the pan and bring to a simmer; cook for about 30 minutes.
- Remove the chicken from the pan and place on a platter. Raise the heat a little and cook just until the sauce starts to thicken a little. This should only take about 3 minutes.
- Serve immediately pouring sauce over the chicken and garnish with fresh basil.
- Allow your guests to add the red pepper flakes to their liking.
- Can be accompanied with pasta or over pasta.