Author: Danielle Starr Serves: 4 Time: 40′
Source: Chef Valerie Bertinelli
- 6 bone-in, skin-on chicken thighs, skin removed
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 pound sliced cremini mushrooms
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1/2 cup dry white wine
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh rosemary
- One 28-ounce can whole tomatoes, cut up with kitchen shears
- 3/4 cup halved black olives
- 2 tablespoons drained capers
- 1/4 cup torn fresh basil leaves
Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
Heat the olive oil in a large, wide pot over medium-high heat until shimmering.
Add the thighs and cook, turning once, until golden brown on both sides, about 3 minutes per side.
Remove the thighs to a plate. Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.
Add the garlic and bell peppers and cook, stirring, until the peppers are just starting to soften, about 1 minute.
Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half. Add the oregano and rosemary. Add the tomatoes and their juice and bring to a simmer. Add the olives and capers. Return the chicken to the pot, nestling in the sauce. Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 25 minutes. Sprinkle with the basil. Serve immediately.