Ingredients
- 1 chicken, cut into pieces
- 1 28oz can of diced or crushed tomatoes
- 1 8oz can of pitted black olives
- 1 white onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 3 cloves of garlic, roughly chopped and crushed
- Capers (to taste)
- 1 cup cheap white wine
- 1 cup chicken broth
- 1/4 tsp cumin
- 1 bay leaf
- 1 tsp dried oregano (or to taste)
- Salt and pepper to taste
- 1/2 cup of flour (for coating chicken)
- 3 tbsp Extra virgin olive oil
Instructions
The chicken
Rinse chicken pieces and place on a plate. Sprinkle with salt and pepper to taste (on both sides).
Heat 2 tbsp of olive oil in a sauté pan or sauce pan (medium heat)
Lightly coat the chicken with flour, tap off excess and place into saute pan.
Fry chicken for about 5 minutes on each side, or until it is nicely browned.
Remove chicken to a clean plate. The chicken will not be fully cooked at this point, it will finish cooking in the sauce.
The sauce
Add the remaining tbsp of olive oil to the pan (if needed) and return pan to medium heat.
Add chopped onions to pan, stir to coat in oil. Sprinkle a pinch of salt over onions. Add garlic, then chopped bell pepper.
Allow onions, garlic, and pepper to cook for a few minutes, until the onion begins to become translucent.
Add wine and chicken broth to the pan. Stir in canned tomatoes, including the juice.
Drain olives and add to pan with capers and 1 bay leaf.
Heat until simmering.
Return chicken to the pan, nestling each piece down into the sauce.
Cover for a few minutes to return to a simmer.
Remove cover and allow to simmer for 20 to 30 minutes, or until chicken is completely cooked. Remove the bay leaf.
Serve chicken on a plate, spoon sauce over the top.
