Pat the chicken pieces dry with a paper towel then season the chicken generously with salt & pepper.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the chicken pieces skin-side down in the oil and cook until skin is browned, about 6 minutes.
Transfer the chicken to a plate and set aside. Keep the pan over medium-high heat and add the onions and bell peppers. Cook, stirring occasionally, until the onions and peppers are softened, about 10 minutes.
Stir in the garlic, tomatoes, capers, rosemary, oregano, and 1/2 tsp salt. Pour in the vinegar and wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits. Cook, stirring occasionally, for about 1 minute.
Nestle the chicken pieces into the pan then bring to a boil.
Reduce the heat to medium-low and simmer over medium-low heat, stirring occasionally, until chicken is tender and cooked through, about 40 minutes.
Transfer the chicken to a plate. Increase the heat to medium-high and continue to cook the sauce until thickened, about 10 minutes.
Taste the sauce and season with salt & pepper to taste. Serve the chicken and sauce with crusty bread.
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