If you’re a lover of braised dishes, then this ones for you!
TOTAL TIME: 1hr
- Prep: 15 min
- Cook: 45 min
- 8 pieces of chicken ( I used a whole chicken and cut it up into even pieces breasts, wings, thighs and drumsticks)
- 2 teaspoons of salt
- freshly ground black pepper, season to taste
- 2 tablespoons of paprika
- 2 tablespoons of cayenne ( add more or less depending on the amount of spice you like)
- 1 cup of fresh rosemary diced or chopped
- 1 tablespoon of crushed red pepper
- 1/2 cup of flour
- 1 large red and green bell pepper
- 1 onion chopped
- 2 cups of celery
- 3 garlic gloves
- 3/4 can of chicken broth
- 1/2 teaspoon of oregano
- 3/4 cup of white wine ( only cook with it, if it is good enough to drink!)
- 1 can of diced tomatoes or NOTE: I used fresh tomatoes and created a tomato sauce: Please see the meatball post in the “pasta” category for the sauce recipe!
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper, crushed red pepper, rosemary paprika and cayenne seasoning. 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, celery 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,( or the sauce you created) and broth.
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.
(Serve with your favorite pasta for a more hearty dish!)