4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1 lg red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup dry white wine
1 (28 oz) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tbs drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

sprinkle the chcken pieces with 1 tsp each of salt & pepper. dredge in th flour to coat lightly.

in a lg heavy saute pan, heat the oil on medium-high. add the chicken pieces to the pan & saute just until brown, about 5 minutes. if all the chicken doesn’t fit in the pan, saute it in two batches. transfer the chicken to a plate & set aside. add the bell pepper, onion & garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes. add the wine & simmer until reduced by half, about 3 minutes. add the tomatoes with their juice, broth, capers & oregano. return the chicken pieces to the pan & turn them to coat with 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, & 20 minutes for the thighs.

using tongs, tranfer the chicken to a serving platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. spoon off any excess fat from the top of the sauce. spoon the sauce over the chicken. sprinkle with the basil & serve.

4 servings