everyday recipes 



*8 chicken thighs

*1 cup mushrooms
* 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 and green bell pepper, chopped
* 1 onion, chopped
* 3 garlic cloves, finely chopped
* 1 cup dry white wine
* 1 ( 28-ounce) can diced tomatoes with juice
* 1 cup reduced-sodium chicken broth
* 3 tablespoons drained capers
* 1 1/2 teaspoons dried oregano leaves
* 1/4 cup coarsely chopped fresh basil leaves


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.

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 .Add mushrooms and continue cooking for another 10 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,

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