1 chicken cut into parts (legs, thighs, breasts, wings)
chicken-herb-rub to coat chicken (or simply use salt & pepper)
3 tablespoons butter, ghee, or coconut oil
1 large bell pepper (any color), chopped
1 medium onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine (optional)
1 (28-ounce) package diced tomatoes with juice
3/4 cup chicken broth (increase to 1 & 1/4 cups if omitting wine)
1/4 cup chopped kalamata olives (or 3 tablespoons drained capers)
1 & 1/2 tsps dried oregano
1 tsp crushed red pepper flakes
1/4 cup coarsely chopped fresh basil leaves, divided
- Sprinkle the chicken with chicken herb rub (or salt & pepper) to coat.
- In a large saute pan, heat the butter or oil at medium high.
- Cook the chicken parts until just browned — about 5 minutes per side (if all the chicken does not fit in your pan, cook 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 vegetables are tender — about 5 minutes.
- Add the wine (if using) and simmer until reduced by half, about 3 minutes.
- Add the tomatoes with their juice, broth, olives (or capers), oregano, crushed red pepper flakes, and about half of the basil leaves.
- Return chicken parts to the pan and mix with sauce to coat.
- Bring sauce to a simmer and continue simmering (covered) over medium-low heat until the chicken is cooked through — 20 to 30 minutes.
- Transfer the chicken to individual plates or a large platter.
- If necessary, boil the sauce until it thickens slightly — about 3 minutes.
- Spoon sauce over the chicken, garnish with the remaining basil leaves and serve.
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SIDE NOTES:
~ Technically, you can use any 8 pieces of chicken you have. In other words, it can be legs and thighs only or any combination of parts — depending on what you have on hand.
~ Always a crowd pleaser.
Enjoy! =)
