Italian Recipes
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| Ingredients |
| 1 |
Chicken thighs |
4 |
| 2 |
Chicken breasts, halved crosswise |
2 |
| 3 |
Red bell pepper, chopped |
1 |
| 4 |
Onion, chopped |
1 |
| 5 |
Garlic, finely chopped |
3 cloves |
| 6 |
Salt |
2 teaspoons |
| 7 |
Freshly ground black pepper |
1 teaspoon |
| 8 |
All-purpose flour, for dredging |
1/2 cup |
| 9 |
Olive oil |
3 tablespoons |
| 10 |
Dry white wine |
3/4 cup |
| 11 |
Capers, drained |
3 tablespoons |
| 12 |
Dried oregano leaves |
1+ 1/2 teaspoons |
| 13 |
Fresh basil leaves, coarsely chopped |
1/4 cup |
| 14 |
Diced tomatoes with juice |
1 can |
| Method |
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Sprinkle the chicken pieces with salt and pepper and dredge them in the flour
to coat lightly. Heat oil in a large pan over medium-high heat, add the
chicken pieces and cook them until brown, for about 5 minutes per side.
Transfer the chicken to a plate and set aside. Now into the same pan, add bell
pepper, onion and garlic and sauté over medium heat, until the onion is tender
. Season with salt and pepper. Now add wine and simmer until reduced by
half, add tomatoes with their juices, broth, capers and oregano. Return the
chicken pieces back to the pan and stir them to coat in the sauce. Bring the
sauce to a simmer and let it simmer until the chicken is completely cooked
through and the sauce thickens. Pour into the serving platter, garnish it with
basil leaves and serve.
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| Servings -5 to 6 |
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| Introduction
of the dish |
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It is the famous Italian dish you can find in every Italian
restaurant. You can pair it up with any other additional ingredients you like.
It's a hearty-Italian meal. Tender, succulent chicken pieces cooked in the
robust tomato sauce.
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