Great recipe from a high-end cooking store.
Ingredients
- whole chickens, each cut into 8 pieces: 2 piece (3 pound)
- salt and ground black pepper: (to taste)
- all-purpose flour: 1 cup
- olive oil: 2 Tbsp
- yellow onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- garlic: 6 clove (minced)
- white button mushrooms, quartered: 1 pound
- fresh oregano: 2 tsp (chopped)
- whole peeled tomatoes in juice: 1 can (28 ounce can, chopped)
- tomato paste: 2 Tbsp
- white wine: 0.75 cup
- ½ cups chicken stock: 1 piece
- capers: 3 Tbsp (drained and rinsed)
- fresh basil: 2 Tbsp (coarsely chopped)
Metric Conversion
Stages of cooking
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Season the chicken pieces with salt and black pepper.
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Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
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Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
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Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
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Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
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Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
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Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
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Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
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Stir in capers and sprinkle with basil to serve.
