- 4 Chicken Thighs4
- 2 Chicken Breasts With Skin And Backbone, Halved Crosswise2
- 2 Tsp. Salt, Plus More To Taste2 Tsp.
- 1 Tsp. Freshly Ground Black Pepper, Plus More To Taste1 Tsp.
- 1/2 Cup All Purpose Flour, For Dredging1/2 Cup
- 3 Tbsp. Olive Oil3 Tbsp.
- 8 Ounces Margherita® Pepperoni, Diced8 Ounces
- 1 Large Yellow Bell Pepper, Chopped1
- 1 Onion, Chopped1
- 3 Garlic Cloves, Finely Chopped3
- 3/4 Cup Dry White Wine3/4 Cup
- 1 (28-Ounce) Can Diced Tomatoes With Juice1
- 3/4 Cup Chicken Broth3/4 Cup
- 3 Tbsp. Drained Capers3 Tbsp.
- 1 1/2 Tsp. Dried Oregano Leaves1 1/2 Tsp.
- 1/4 Cup Coarsely Chopped Fresh Basil Leaves1/4 Cup
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 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. Transfer the chicken to a plate and set aside.
Add the Margherita® pepperoni, 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. 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 for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon sauce over the chicken and garnish with the basil to serve.