Ingredients:
6 chicken thighs
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 ( 28-ounce) can diced tomatoes with juice
1.5 cup reduced-sodium chicken broth, divided
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Directions:
• 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 saute pan, heat the oil over a medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. 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 onion is tender, about 5 minutes. Season with salt and pepper. Add 3/4 cup chicken broth and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, remaining broth 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 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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