4 Tbsp. extra-virgin olive oil, divided

1 Tbsp. minced fresh garlic

1 medium onion, finely diced

4 bell peppers, one each of red, green, orange, and yellow
(cored, seeded, and deveined, cut into 3/4 inch thick strips)

Salt and freshly ground black pepper

1 Tbsp. basil

1 frying chicken, cut into pieces and trimmed of all fatty tissue, to yield 8 pieces
(4 pieces of breast on the bone, 3 thighs, and 2 drumsticks)

2 1/2 cups dry white wine, preferably Chardonnay

1 cup poultry stock or canned broth


Preheat oven to 375 degrees.

In a large skillet over medium-high heat, add 2 Tbsp. of olive oil and all the garlic;

Cook just for a minute to soften.

Add the onion and continue cooking until it just starts to brown on the edges,
yet is still not tender, about 4 minutes.

Add the pepper slices, cooking until they become soft and brown on the edges,
about another 8 minutes.

Season well with salt and pepper.

Add the basil and transfer to a bowl to reserve while cooking the chicken.

Return the same skillet to the heat.

Season the chicken generously with salt and pepper.

Add the remaining 2 Tbsp. of olive oil to the skillet.

Add the chicken and cook until browned on all sides, about 4 minutes.

Add the wine and the chicken stock (broth) while scraping the skillet
to collect any browned bits.

Bring the liquids to a boil and continue boiling to reduce by one-half, about 8 minutes.
depending on your stove.

Add the sweet pepper mixture back into the skillet, cover loosely with foil and
transfer to a lower rack of the oven.

Cook until the chicken is tender, about 25 minutes for the breast, which should be removed while the thigh and leg finish cooking for another 15 minutes or so.

When the chicken is done, remove it from the liquid and
return the pan to a boil on the stovetop.


Reduce the remaining liquid to a sauce-like consistency to generously
coat the peppers, about 3 or 4 minutes.

Serve the chicken with the peppers mounded over.

Spoon the pan juices over the peppers.



I use all boneless chicken breasts and fillet them.
Since I like a lot of pan juices over the chicken and peppers, after the skillet
comes out of the oven, I don't cook it down to a sauce-like consistency.
Instead, I use cornstarch to thicken the juices that are left to sauce-like consistency.
I cook noodles or linguini and serve the chicken and peppers on top of them, pouring the
sauce over the top.


SERVES 4 to 6

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