- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 838
- Total Fat
- 47 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 67 g
- Cholesterol
- 288 mg
- Sodium
- 1663 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 838
- Total Fat
- 47 g
- Saturated Fat
- 11 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 67 g
- Cholesterol
- 288 mg
- Sodium
- 1663 mg
Ingredients
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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 flame. 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. 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 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 just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
My Private Notes
Show:
Everyday Italian
Episode:
Rustic Italian Cooking
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Everything Italian
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1155 Reviews
JellyFebruary 22, 2025
GREATNESS!!!!!!
degara.julianneNovember 4, 2024
Very tasty for a family dinner! We included mushrooms as well as the peppers and onions. The basil on top added a nice pop of freshness.
Ikue T.June 5, 2024
I didn't have red peppers so I used carrots, and this still came out great! The sauce is velvety and have a nice aroma from wine. It makes more sauce than chicken though, and I have had to add more chicken in the past.
Spryceless1March 11, 2024
Not really a peppers or a capers person so I omitted then then added more spices oregano & parsley and also marinated the boneless chicken thighs overnight in dried garlic salt and black pepper. It had so much flavor and chicken off the bone cooks quicker.
AnonymousMarch 1, 2024
I have been making this recipe for years, and it's never let me down. It's one of my favorite Giada dishes. My guests love it, hubby loves it, and with the exception of omitting the capers, I make it exactly as written.
Chez LAFebruary 22, 2024
Wow! I just made this for the first time. I was trying to find a recipe that would replicate my mother's version, (which was her mother's and so on). This was pretty darn close and brought back very sweet memories. It's a keeper! Grazie, Giada!
Paul M.February 15, 2024
Excellent recipe. I've made this dozens of times and we never get tired of it.
Diane S.January 11, 2024
I have made this many times —- it is very tasty. I add mushrooms and red pepper flakes — with whole marzanos (squeezed to crush them a bit) and serve with a crusty bread. It is better when made with fresh, homemade chicken broth, but I don’t always have time for that. Either way, this is good! Yum.
pdlgardnerJanuary 6, 2024
Kind of bland. It lacked a depth of flavor in the sauce. I will try it again but maybe braise it low and slow in the oven for longer to see if it develops more flavor. Also might try red wine instead of white.
ChristineDecember 6, 2023
This is a great recipe! It always comes out so delicious. Like other reviewers, I made just a couple changes. We like mushrooms, so I added them in with the garlic, onion step, and cooked them down. Amazing! I serve this over rice and it’s a great weeknight dish!
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