Yields about 4 servings.
Original recipe by Giada De Laurentis.
4 chicken breasts with skin and bone
salt and pepper
1/2 cup flour
3 tbs. olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, chopped
3/4 cup dry white wine
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can chicken broth
3 tbs. capers, drained and rinsed in a strainer
1 1/2 tsp. dry oregano
1/4 cup chopped fresh basil (optional)
Chop the pepper, onion and garlic. Put in a container in the refrigerator.
Put the flour in a small paper bag. Add the chicken and shake.
Put the chicken on a plate. Salt and pepper both sides.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the chicken and saute until well browned on all sides, about 10 minutes.
Transfer the chicken to a plate and set aside.
Add the pepper, onion and garlic to the skillet and
saute until the onion is tender, about 5 minutes.
Season with some salt and pepper.
Add the wine and simmer about 3 minutes until the sauce is reduced.
Add the tomatoes with juice, broth, capers and oregano.
Return the chicken to the skillet. Turn to cover in the sauce.
Simmer on medium-low heat for about 30 minutes until the chicken is cooked thoroughly.
Serve with a good bread and couscous.
Put the sauce over the chicken and couscous.
Sprinkle some basil on the chicken (optional).