No. 1 : Quick Recipe

Tuscan Chicken with Capers

  • 3 TB Olive Oil, divided
  • 2 TB Unsalted Butter
  • 6 Cups Chopped Red Onions 
  • 6 Garlic Cloves, grated
  • 4 Red Peppers, thinly sliced
  • 3 (15 oz) Cans Fire Roasted Crushed Tomatoes 
  • 2 LBs Chicken Thighs, boneless and skinless 
  • Sea Salt and Freshly Ground Black Pepper
  • ½ Cup Dry Red Wine
  • ½ Cup Chicken Stock
  • ½ Cup Capers
  • 2 TB Italian herbs like Basil, Parsley, Thyme or Oregano, chopped

Step One

Heat 1 TB oil and 1 TB butter in dutch oven over medium heat. Add onions and garlic, cooking until golden. Add peppers and tomatoes, reduce heat to low and simmer for 30 minutes.

Step Two

While sauce is simmering, melt remaining oil and butter over medium high heat in sauté pan. Sprinkle chicken with salt and pepper. Cook until golden brown on each side, then remove from pan.  

Step Three

Add chicken to sauce, then add wine and stock. Cover and simmer for 30 minutes. When chicken is cooked, remove from heat. Stir in capers and herbs.

No. 2 : Kitchen Scoop

Peppers are one of my favorite versatile ingredients, not only for their color but nutrition, too. One bell pepper has more vitamin C than an orange!

No. 3 : Get Creative

Chicken thighs are my “go-to” when braising chicken for a recipe like this. Not only less expensive, they are extremely forgiving, even if you overcook them, they never get rubbery like chicken breasts.

No. 4 : Cheers!

Gabbiano Chianti Classico
Tuscany, Italy
Around $14.00

This Chianti is made with the classic grape of the Chianti region – Sangiovese, plus just a bit of other red grapes. Its fun of the aroma of dark cherries and leather, and tastes of bright red cherries and a little earth. Aged in French oak barrels of various sizes – its an excellent and traditional pairing with red sauce dishes  like this one.  This wine is from the original Chianti Classico area – as designated on the label. Lots of yummy red wine for a super price!

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