Ingredients
6 Servings
| 2 | chicken thighs | |
| 3 | chicken breasts with skin and backbone, halved | |
| ½ cup | all-purpose flour | |
| 1 tsp | 1 tsp salt, plus more to taste | |
| 1 tsp | pepper, plus more to taste | |
| 2 tbsp | Pastene Pure Olive Oil | |
| 1 | 170 ml jar Pastene Roasted Peppers, chopped | |
| 1 | large onion, diced | |
| 3 | garlic cloves, minced | |
| ¾ cup | dry white wine | |
| 1 | 398 ml can Pastene Italian Peeled Tomatoes with juice | |
| ¾ cup | low-sodium chicken broth | |
| 3 Tbsp | Pastene Pickled Capers, drained | |
| 1½ tsp | dried oregano | |
| ¼ cup | fresh basil, coarsely chopped | |
| freshly grated parmesan cheese, for topping |
Directions
Prep time: 15 minutes | Cook time: 60 minutes
- Season the chicken with a teaspoon of both salt and pepper. Dredge the chicken in the flour to lightly coat.
- In a large sauté pan, heat the oil over a medium-high heat. Add the chicken to the pan and sauté until lightly browned, about 5 minutes per side. 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 roasted red 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 to taste.
- 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 (internal temp. of 165°F), about 30 minutes 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 top with grated parmesan cheese and basil.
