4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus much more to taste
1 teaspoon freshly ground pepper, plus much more to taste
1/2 cup all-purpose flour, for dredging
3 tablespoons essential olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic clove cloves, finely chopped
3/4 cup dry white-colored wine
1 ( 28-ounce) can diced tomato plants with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh tulsi leaves
- Sprinkle the chicken pieces with 1 teaspoon of every pepper and salt. Dredge the chicken pieces within the flour to coat gently.
- Inside a large heavy saute pan, heat the oil more than a medium-high flame. Add some chicken pieces towards the pan and saute just until brown, about a few minutes per side. If all of the chicken doesn't easily fit in the pan, saute it by 50 percent batches. Transfer the chicken to some plate and hang aside. Add some bell pepper, onion and garlic clove towards the same pan and saute over medium heat before the onion is tender, about a few minutes. Season with pepper and salt. Add some wine and simmer until reduced by half, about 3 minutes. Add some tomato plants using their juice, broth, capers and oregano. Return the chicken pieces towards the pan and switch these to coat within the sauce. Bring the sauce to some simmer. Continue simmering over medium-low heat before the chicken is simply cooked through, about half an hour for that breast pieces, and twenty minutes for that thighs.
- Using tongs, transfer the chicken to some platter. If required, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any extra fat from atop the sauce. Spoon the sauce within the chicken, then sprinkle using the tulsi and serve.