Ingredients
4 pieces chicken thighs
2 pieces chicken breasts with skin and backbone, halved crosswise
2 teaspoons Salt + more to taste
1 teaspoon Freshly Ground Black Pepper
1/2 cup Wegmans Pan Searing Flour
3 tablespoons Olive Oil (EVOO)
1 piece Red Bell Pepper Chopped (Large)
1 piece Onion (med)
3 cloves Garlic Cloves (Finely Chopped)
1 cup Dry White Wine
1 can Can Diced Tomatoes with Juice (28 ounce)
1 cup Chicken Broth
3 pieces Carrots (med)
3 stalk Celery
3 tablespoons Drained Capers
1 1/2 teaspoons Dried Oregano
1/2 cup Coarsely Chopped Fresh Basil
12 ounces Your Favorite Pasta
Preparation
Step 1: Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
Step 2: In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute 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 saute 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 minutes for the breast pieces, and 20 minutes for the thighs.
Step 3: 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.
