Giada De Laurentiis
- 4 chicken thighs
- 2 chicken breasts with skin and backbone (halved crosswise)
- 1 teaspoon 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)
- 6 garlic cloves (finely chopped)
- 1 1/2 teaspoons dried oregano leaves
- 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
- 1/4 cup coarsely chopped fresh basil
- Sprinkle the chicken pieces with 1 teaspoon each of 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 flame. Working in 2 batches, add the chicken pieces to the pan and saute until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, garlic, and oregano to the same pan and saute over medium heat until the onion is tender, about 5 minutes.
- Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, the broth, and the capers. 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 20 minutes for the breast pieces, and 30 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 any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
- Recipe from Everyday Italian by Giada De Laurentiis.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 9 grams
- 18 grams
- 14 grams
- Saturated Fat
- 4 grams
- 82 milligrams
- 358 milligrams
- 2 grams
- 3 grams