boneless chicken thighs
red bell pepper
green bell pepper
dry white wine
can diced fire-roasted tomatoes with juice
dried oregano leaves
coarsely chopped fresh basil leaves
fresh ground pepper
Cut the thighs into manageable sized pieces
Season liberally with salt and pepper
In a large heavy saute pan, heat the oil to medium-high
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.
Transfer the chicken to a plate and set aside, tenting with foil
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, 5-10 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 cooked through, about 30-40 minutes.
Add in the fresh basil and serve in pasta bowls. Freshly grated parmigiano reggiano adds an extra flavor and aroma.