Number Of Servings
Ingredients4 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, sliced
3/4 cup dry white wine
1 jar Pammy Sue's Salsa Roasted Garlic
1 ( 28-ounce) can Italian style diced tomatoes with juice
3/4 cup chicken stock
1 4oz jar of Capers, drained
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons basil
White Rice (prepared separately)
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 sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté 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, Pammy Sue’s Roasted Garlic Salsa, 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 thoroughly, about 30 minutes for breast pieces (if using), 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. Plate your white rice and spoon the sauce over the chicken, then sprinkle with the basil and serve.