Ingredients:
- 4 chicken thighs and 4 drumsticks, skin on
(you can use any parts of the chicken you prefer) - Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced (preferably different colors)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1/2 cup black olives, pitted and sliced (optional)
- 2 tablespoons capers (optional)
- Fresh parsley, chopped, for garnish
Ingredients:
- 4 chicken thighs and 4 drumsticks, skin on (you can use any parts of the chicken you prefer)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 bell peppers, sliced (preferably different colors)
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1/2 cup black olives, pitted and sliced (optional)
- 2 tablespoons capers (optional)
- Fresh parsley, chopped, for garnish
Instructions:
- Prepare the Chicken:
- Season the chicken pieces generously with salt and pepper.
- In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, reduce the heat to medium. Add the onions and bell peppers, and sauté until they begin to soften, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Pour in the white wine (if using), and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
- Braise the Chicken:
- Return the chicken pieces to the skillet, pressing them down into the sauce. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through and tender.
- If using, add the olives and capers in the last 10 minutes of cooking.
- Serve:
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Serve hot, ideally over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.
Instructions:
- Prepare the Chicken:
- Season the chicken pieces generously with salt and pepper.
- In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, reduce the heat to medium. Add the onions and bell peppers, and sauté until they begin to soften, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Deglaze and Simmer:
- Pour in the white wine (if using), and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
- Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
- Braise the Chicken:
- Return the chicken pieces to the skillet, pressing them down into the sauce. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through and tender.
- If using, add the olives and capers in the last 10 minutes of cooking.
- Serve:
- Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
- Serve hot, ideally over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.