Ingredients:
4-6 pasture-raised chicken thighs or a mix of bone-in skin-on thighs/breasts/legs or a cut up whole chicken
Salt and pepper
Flour for dredging
Olive oil or pasture-raised lard
1 red bell pepper
1 onion
3 cloves garlic
1/2 cup white wine
26 oz box crushed San Marzano tomatoes (Pomi brand works well here)
1/2 cup chicken stock/bone broth
Capers and or pitted, halved olives
1 tsp Oregano
Fresh basil
Freshly grated parmesan cheese
Directions:
Heat a cast iron skillet over medium-high heat
Season the chicken pieces with salt and pepper, dredge in flour, shake off the excess then brown in the pan until just evenly browned, about 5 minutes per side
Transfer chicken to a plate and add bell pepper and onion to the skillet
Cook until onion is softened and translucent
Add garlic, cook 20 seconds until fragrant (do not brown)
Add white wine and scrape up brown bits from the bottom of the pan
Add crushed, broth, capers, and oregano and stir to combine
Nestle chicken back into the pan, coating with sauce
Reduce heat and cover
Simmer gently 20-30 minutes or until all chicken pieces are cooked through
Top with fresh, chopped basil and freshly grated parmesan and serve