Chicken Cacciatore

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly 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
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Steps

1. Heat oil in a medium saucepan over medium-high heat. Season chicken with salt and pepper, and add to the pan. Cook each side for about 3 minutes each, or until light golden-brown. Remove the chicken from the pan.
2. Add the belle pepper and onion to the pan, stirring occasionally until the onions begin to soften., about five minutes. Add the garlic, and cook for one minute.
3. Deglaze the pan by pouring in the wine. Reduce the wine by about half, then pour in the canned tomato, chicken broth, oregano, and red pepper flakes. Bring to a boil, and reduce the heat to medium-low. Simmer for about 20 minutes.