This is another recipe that all of the ingredients are easily obtainable at the Rey.  Pasta or rice, along with a salad are great with this dish.  My mother-in-law makes this really great recipe.  It is worth a try!

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

 Preparation

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.