Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
4 chicken thighs and 4 drumsticks, bone-in and skin-on
1/4 cup all-purpose flour, for dredging
1/2 cup extra virgin olive oil
1 large onion, sliced
2 cloves of garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup black olives, pitted
2 tablespoons capers, rinsed
1 cup dry red wine (Chianti or another Italian red)
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, for garnish
1
Prepare the Chicken: Season the chicken pieces with salt and pepper, then dredge them lightly in flour, shaking off any excess.
2
Brown the Chicken: In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set aside.
3
Sauté the Vegetables: In the same pan, reduce the heat to medium and add the onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers have softened.
4
Deglaze: Pour in the red wine to deglaze the pan, stirring to loosen any browned bits from the bottom.
5
Simmer the Sauce: Add the crushed tomatoes, oregano, thyme, bay leaf, olives, and capers. Stir to combine.
6
Cook the Chicken: Return the chicken to the pan, spooning the sauce over the pieces. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, until the chicken is tender and cooked through.
7
Garnish and Serve: Once the chicken is done, check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf, garnish with fresh basil or parsley, and serve.
Ingredients
4 chicken thighs and 4 drumsticks, bone-in and skin-on
1/4 cup all-purpose flour, for dredging
1/2 cup extra virgin olive oil
1 large onion, sliced
2 cloves of garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup black olives, pitted
2 tablespoons capers, rinsed
1 cup dry red wine (Chianti or another Italian red)
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
Fresh basil or parsley, for garnish
Directions
1
Prepare the Chicken: Season the chicken pieces with salt and pepper, then dredge them lightly in flour, shaking off any excess.
2
Brown the Chicken: In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on all sides, then remove them from the pan and set aside.
3
Sauté the Vegetables: In the same pan, reduce the heat to medium and add the onion, garlic, and bell peppers. Sauté until the onions are translucent and the peppers have softened.
4
Deglaze: Pour in the red wine to deglaze the pan, stirring to loosen any browned bits from the bottom.
5
Simmer the Sauce: Add the crushed tomatoes, oregano, thyme, bay leaf, olives, and capers. Stir to combine.
6
Cook the Chicken: Return the chicken to the pan, spooning the sauce over the pieces. Bring to a simmer, then reduce the heat to low, cover, and cook for about 30-40 minutes, until the chicken is tender and cooked through.
7
Garnish and Serve: Once the chicken is done, check the seasoning and adjust with salt and pepper if needed. Remove the bay leaf, garnish with fresh basil or parsley, and serve.
