Chicken braised with wine and tomatoes is easy enough to put together on a weeknight (this recipe is ready in an hour), and you can adapt it for a whole chicken or your preferred mix of breasts, thighs, or drumsticks. Do go for bone-in meat for a richer and more flavorful sauce.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 1⁄4 cup vegetable oil
- 1 (3-4 lb.) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- 1⁄2 cup flour
- 1 tsp. finely chopped fresh rosemary
- 2 cloves garlic, finely chopped
- 1 bay leaf
- 1 medium carrot, peeled and cut into 1/4-inch pieces
- 1 medium red bell pepper, stemmed, seeded, and thinly sliced
- 1 small yellow onion, thinly sliced
- 2⁄3 cup white wine
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1⁄2 cup Gaeta olives, pitted and lightly smashed
- 1⁄4 cup capers, drained
- 1 tbsp. finely chopped fresh flat-leaf parsley
- Heat oil in a 12-inch skillet over medium-high. Season chicken all over with salt and pepper and dredge in flour. Working in batches, cook chicken until browned, 10 to 12 minutes, and transfer to a plate. Add the rosemary, garlic, bay leaf, carrot, bell pepper, and onion to skillet and cook until golden, 6 to 8 minutes. Add wine and cook, stirring and scraping up browned bits from the bottom of the skillet, until reduced by half, about 3 minutes.
- Return chicken to the skillet and add the tomatoes. Bring to a simmer and cook, covered, until the chicken is tender, about 30 minutes. Uncover and stir in olives, capers, and parsley. Transfer chicken to a serving platter and serve with the sauce spooned over the top.