Recipe: Chicken with Tomatoes and Bell Peppers (Chicken Cacciatora)

CHICKEN WITH TOMATOES AND BELL PEPPERS
(CHICKEN CACCIATORA)

3 pounds chicken
salt and freshly ground black pepper
3 tablespoons olive oil, divided use
1 onion, sliced
1 large red bell pepper, cut into strips
2 garlic cloves, minced
1/2 cup dry white wine
2 cups peeled, chopped, and drained tomatoes (or one 28-ounce can peeled tomatoes, drained and chopped)
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried oregano)
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons minced fresh basil leaves (to serve)

Cut the chicken into serving size pieces, rinse, and pat dry. Season the chicken with salt and pepper. In a large skillet over medium heat, cook the chicken in 2 tablespoons of the oil, turning occasionally, for 5 to 7 minutes, or until browned. Transfer the chicken to a plate.

Add the remaining 1 tablespoon of oil to the skillet and heat it until hot. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes.

Add the wine and reduce for 1 minute.

Add the tomatoes, oregano, thyme, bay leaf, and salt and pepper, and bring the mixture to a simmer.

Return the chicken to the skillet and simmer, covered, for 25 to 30 minutes, or until the juices run clear. Transfer the chicken to a serving platter.

Reduce the vegetable mixture in the skillet, stirring, until it is thick, about 3 minutes.

Spoon the vegetable mixture over the chicken. Sprinkle the dish with the basil.

Servings: 4-6
Source: The Best of Italy by Evie Righter