This dish is hearty , delicious and satisfying ! I like to serve it with a side of Garlic Mashed Potatoes or Orzo , depending on what I'm in the mood for. Either way, always a crowd pleaser in my house!
One note, if you don't like the skin on the chicken or bone in, you can use boneless , skinless chicken instead. I prefer the skin on and bone in. It adds so much more flavor to the sauce!
INGREDIENTS: Serves up to 4 -6 people
4 Chicken Thighs ( bone in & skin on or remove skin if you prefer)
4 Chicken Legs ( bone in & skin on)
1/2 cup of flour for dredging
1/2 tsp Kosher Salt
1/2 tsp Black Pepper
2-3 Tbs EVOO ( Extra Virgin Olive Oil)
2 Large Bell Peppers , diced up small ( 1 green, 1 red)
1 Large Onion , diced up small
5 Garlic cloves , slice very thin
1 Tbs Capers ( juice drained)
2 14 oz Diced Tomatoes with juice
1 cup Dry White Wine
1 tsp Kosher salt
1/2 tsp Cracked Black Pepper
1 Pinch Crushed Red Pepper
1 tsp Dried Oregano
1 Tbs Fresh Italian Flat Leaf Parsley , Chopped
1 cup of Fresh Grated Parm for topping
Prep your ingredients, once prepped, add the 1/2 tsp of salt & 1/2 tsp of pepper to the flour in a shallow dish and mix.
In a large pan or dutch oven , heat EVOO on medium heat. Dredge the chicken in the flour on both sides and shake off any extra flour. Working in batches, add 2 - 3 pieces at a time to heated oil and cook for 4 minutes on each side, until golden . Remove to a large dish and cover. Turn down the heat to medium low.
Once all chicken is browned, add the Onion, Bell Peppers , Garlic & Capers to the pot and saute for 10 minutes , scraping up the browned bits from the bottom of the pot. Next, add the White Wine and simmer for 6-8 minutes allowing the wine to cook down. Stir occasionally.
After the wine has cooked down, add the tomatoes and their juices to the pot along with the 1 tsp of salt and 1/2 tsp of black pepper and Oregano & Crushed Red Pepper. Turn down heat a bit and let the tomatoes simmer for 20 minutes, stirring often so they don't scald. Use the back of a wooden spoon to break down the tomatoes as you stir. The tomatoes will cook down into a sauce.
After 20 minutes, add all the chicken pieces back into the pot , making sure they are well coated with the sauce. Cover and cook for 30-40 minutes, until all the chicken is thoroughly cooked through and the chicken is very tender. ( a fork should easily pierce the meat) Finish up by adding the Parsley for color and freshness and plate up with your side dish. Top off with fresh Parm and enjoy!
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