Chicken Cacciatore

Ingredients

• 4 chicken thighs
• 4 chicken legs
• 2 teaspoons (10 ml) salt, plus more to taste
• 1 teaspoon (5 ml) freshly ground black pepper, plus more to taste
• 1/2 cup (120 ml) all purpose flour, for dredging
• 4 tablespoons (60 ml) olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup (180 ml) dry white wine
• 1 ( 28-ounce (790 g)) can diced tomatoes with juice
• 3/4 cup (180 ml) reduced-sodium chicken broth
• 1 1/2 teaspoons (7.5 ml) dried oregano leaves

Method

1. Sprinkle the chicken pieces with 1 teaspoon (5 ml) of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside.
3. Add the bell pepper, onion, and garlic to the same pan and sauté 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.
4. Add the tomatoes with their juice, the broth, and the 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 45 minutes.
5. 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 and enjoy!