This is a lovely recipe, very flavorful, not too heavy, and it cooks up fast. I cut it down for two people and made some other modifications from the original Food Network recipe. We both thought the fresh basil really enhanced the dish. I served it with whole wheat angel hair pasta. Oh my, it was good!

Chicken Cacciatore

4 chicken thighs
Generous amounts of salt and pepper
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped (I used frozen bell pepper strips)
1/2 onion, chopped
2 - 3 garlic cloves, finely chopped (I used 1 teaspoon garlic paste from a jar)
3/4 cup cabernet sauvignon (or dry white wine)
1 (14-ounce) can diced tomatoes with juice
3/4 cup chicken broth
(3 tablespoons drained capers)
1 teaspoon dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy Dutch oven, 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. Transfer the chicken to a plate and set aside. Add the bell pepper, onion 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, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Cover and continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes (uncovered, of course). Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.