| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 chicken thighs
- 2 chicken breasts with skin and backbone, halved crosswise
- 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, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 ( 28-ounce) can diced tomatoes with juice
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons drained capers
- 1 1/2 teaspoons dried oregano leaves
- 1/4 cup coarsely chopped fresh basil leaves
Instructions
- 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 saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute 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, 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 just cooked through, 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 until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 838 |
| Total Fat | 47 g |
| Saturated Fat | 11 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 67 g |
| Cholesterol | 288 mg |
| Sodium | 1663 mg |
Reviews
I didn’t have red peppers so I used carrots, and this still came out great! The sauce is velvety and have a nice aroma from wine. It makes more sauce than chicken though, and I have had to add more chicken in the past.
Not really a peppers or a capers person so I omitted then then added more spices oregano & parsley and also marinated the boneless chicken thighs overnight in dried garlic salt and black pepper. It had so much flavor and chicken off the bone cooks quicker.
I have been making this recipe for years, and it’s never let me down. It’s one of my favorite Giada dishes. My guests love it, hubby loves it, and with the exception of omitting the capers, I make it exactly as written.
Wow! I just made this for the first time. I was trying to find a recipe that would replicate my mother’s version, (which was her mother’s and so on). This was pretty darn close and brought back very sweet memories. It’s a keeper! Grazie, Giada!
Excellent recipe. I’ve made this dozens of times and we never get tired of it.
I have made this many times —- it is very tasty. I add mushrooms and red pepper flakes — with whole marzanos (squeezed to crush them a bit) and serve with a crusty bread. It is better when made with fresh, homemade chicken broth, but I don’t always have time for that. Either way, this is good! Yum.
Kind of bland. It lacked a depth of flavor in the sauce. I will try it again but maybe braise it low and slow in the oven for longer to see if it develops more flavor. Also might try red wine instead of white.
This is a great recipe! It always comes out so delicious. Like other reviewers, I made just a couple changes. We like mushrooms, so I added them in with the garlic, onion step, and cooked them down. Amazing! I serve this over rice and it’s a great weeknight dish!
This was delicious. I did make a few minor changes. I used 4 garlic clove’s because we like garlic. Added a diced green pepper with the red one, and 8 oz. Sliced mushrooms, again because we like them. Before adding the wine I sprinkled about 2 tablespoons of flour over the veggies and cooked a couple minutes, and after adding the tomatoes and broth added about 2 tsp. Sugar and a few shakes of red pepper flakes. I thought the sauce was a bit too acidic and that little bit of sugar rounded it out. Everyone loved it. Served it over Ina’s Parmesan polenta.
Loved this recipe. I added tomato paste & fresh thyme. The aroma was awesome. I will add a little more cooking time next time for the chicken. Great dish!