This is one of my go to recipes! I LOVE IT! It’s yummy and easy to make (I think). And the leftovers are EVEN better! Also the recipe calls for wine! I love recipes that call for wine! You KNOW they are good if they have wine in them!
On this day one year ago I made:
Spicy Dr. Pepper Pork
Basil Chicken in coconut curry sauce
6 chicken thighs
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
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high heat. (I added butter too, Butter= Flavor)
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,
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.
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,and serve.
I served mine with wild rice