Servings: 4

8 Bone-In, Skin-On Chicken Thighs, trimmed of excess skin and fat 8 Bone-In, Skin-On Chicken Thighs, trimmed of excess skin and fat
1 teaspoon Kosher Salt 1 teaspoon Kosher Salt
1 teaspoon Black Pepper 1 teaspoon Black Pepper
1⁄ 2 cup All-Purpose Flour, for dredging 1⁄ 2 cup All-Purpose Flour, for dredging
 
3 tablespoons Olive Oil 3 tablespoons Olive Oil
 
1 large Red Bell Pepper, sliced and cut into roughly 1-2 inch pieces 1 large Red Bell Pepper, sliced and cut into roughly 1 to 2 inch pieces
1 large Orange Bell Pepper, sliced and cut into roughly 1-2 inch pieces 1 large Orange Bell Pepper, sliced and cut into roughly 1 to 2 inch pieces
1 large Onion, chopped 1 large Onion, chopped
 
3 cloves Garlic, pressed 3 cloves Garlic, pressed
Salt and Pepper, to taste Salt and Pepper, to taste
 
3⁄ 4 cup Dry White Wine 3⁄ 4 cup Dry White Wine
 
28 ounces Canned Diced Tomatoes, with juice 28 ounces Canned Diced Tomatoes, with juice
3⁄ 4 cup Chicken Stock 3⁄ 4 cup Chicken Stock
3 tablespoons Capers, drained 3 tablespoons Capers, drained
1 1⁄ 2 teaspoons Dried Oregano 1 1⁄ 2 teaspoons Dried Oregano
 
1⁄ 4 cup Fresh Basil, coarsley chopped 1⁄ 4 cup Fresh Basil, coarsley chopped
 
Cooked Pasta, optional Cooked Pasta, optional

Sprinkle the chicken pieces with 1 teaspoon each of 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. Chicken will not be cooked through at this point.
Drain all but a few tablespoons of oil from the chicken pan. Add the bell peppers and onions to the pan and saute over medium heat until the onion is tender, about 5 minutes.
Add the garlic and saute until just fragrant, about a minute. Season with salt and pepper.
Add the wine and simmer until reduced by about half, about 5 minutes.
Add the tomatoes with their juice, chicken stock, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is just cooked through, about 30 to 40 minutes.
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.

Also very good with chicken served on the side and sauce spooned over pasta.  Also very good with chicken served on the side and sauce spooned over pasta.