Chicken Cacciatore
  1. Cut the thighs into manageable sized pieces
  2. Season liberally with salt and pepper
  3. In a large heavy saute pan, heat the oil to medium-high
  4. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches.
  5. Transfer the chicken to a plate and set aside, tenting with foil
  6. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, 5-10 minutes
  7. Season with salt and pepper.
  8. Add the wine and simmer until reduced by half, about 3 minutes.
  9. Add the tomatoes with their juice, broth, capers and oregano.
  10. Return the chicken pieces to the pan and turn them to coat in the sauce.
  11. Bring the sauce to a simmer.
  12. Continue simmering over medium-low heat until the chicken is cooked through, about 30-40 minutes.
  13. Add in the fresh basil and serve in pasta bowls. Freshly grated parmigiano reggiano adds an extra flavor and aroma.