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| Prep Time | 30-40 minutes |
| Cook Time | 1-2 hours |
| Servings |
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Ingredients
- 4 pcs chicken thighs
- 2 pc chicken breasts with skin and backbone, halved crosswise
- ½ cup tapioca rice or other gluten-free flour or potato starch, for dredging
- 2 tablespoons olive oil
- 1 pc green bell medium , chopped
- 1 pc red bell pepper medium, chopped
- 1 pc onion large, chopped
- 3 tablespoons capers drained
- 1 1/2 teaspoons Oregano dried leaves
- 4 pcs garlic cloves, finely chopped
- 3/4 cup white wine dry (red wine works, too)
- 1 pc tomatoes with juice can, diced ( 28-ounce)
- 3/4 cup chicken broth reduced-sodium
- 1/4 cup basil leaves coarsely chopped fresh
- 2 1/2 2 1/2 kosher salt plus more to taste
- 1 1/2 teaspoon black pepper freshly ground , plus more to taste
Instructions
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
- Dredge the chicken pieces in gluten-free flour mixture to coat lightly.
- In a large heavy sauté pan, heat the oil to medium-high flame.
- Sauté chicken pieces until brown, about 5 minutes per side.
- Transfer browned chicken to a plate and set aside.
- In the same pan sauté bell pepper, onion and garlic over medium heat until the onion is soft, about 5 minutes. Season with salt and pepper.
- Add the wine and simmer a few minutes until liquid is reduced by half.
- Add the tomatoes with the juice, 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, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter.
- If necessary, boil the sauce for a few minutes, until it thickens up.
- Dredge the excess fat off the top with a spoon.
- Spoon the sauce over the chicken, then sprinkle with the basil.
- Serve with quinoa or rice for a delicious meal.
