Ingredients All organic!
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging (switch this out with almond flour or coconut flour)
3 Tablespoons olive oil
1 large red bell pepper, chopped (I left this out as sweet peppers don't like me)
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine (I used dry red wine)
1 (28-ounce) can diced tomatoes with juice (I used a jar of tomatoes 24 oz. Bella Terra from Italy which I found at Whole Foods)
3/4 cup reduced-sodium chicken broth (I used stock)
3 Tablespoons capers
1 1/2 teaspoons dried oregano leaves (I used fresh)
1/4 cup coarsely chopped fresh basil leaves
Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper (leave out the salt if you need to for blood pressure issues, etc.)
Dredge the chicken pieces in the flour to coat lightly. (use almond or coconut flour)
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. (I had to do it in 2)
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 cooked trhough, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
I just left it on low and cooked it for a couple of hours.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. (I didn't have to do this because I cooked it on low for so long that it was perfect)
Sppon off any excess fat from atop the sauce. Sppon the sauce over the chicken, then sprinkle with the basil and serve.
The original recipe (before I altered it) was on the Food Network site and courtesy of Giada De Laurentiis