2 skin-on chicken breasts with backbone, halved diagonally crosswise (through the bone)
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
3 tablespoons olive oil
1 large red bell pepper, seeded and cut into strips
1 large sweet onion, thinly sliced
4 cloves garlic, minced
1 small Fresno chile pepper, sliced into strips
2 tablespoons tomato paste
1/4 cup dry white wine
One 28-ounce can diced tomatoes with juice
1/4 cup drained capers
1 1/2 teaspoons dried oregano leaves
Heaping 1/4 teaspoon sugar
3 tablespoons red wine vinegar
2 tablespoons unsalted butter
1/2 cup reduced-sodium chicken stock
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
- Preheat the oven to 375 degrees F.
- Using paper towels, pat the chicken skin dry. Sprinkle each piece of chicken on both sides with salt and pepper (about 1/2 teaspoon of each per side). Dredge the skin sides of the chicken pieces in the flour to lightly coat.
- Heat the olive oil in a large heavy-bottomed sauté pan over medium-high heat. Add the chicken pieces to the pan skin-side down and cook until golden brown, 3 to 5 minutes. (If all the chicken does not fit in the pan, cook it in 2 batches.) Transfer the chicken to a plate and set aside.
- To the same pan, add the bell pepper, onion, garlic and Fresno and sauté over medium heat until the onion and bell pepper soften, about 3 minutes. Add the tomato paste and allow to cook until lightly caramelized, about 2 minutes. Season with salt and pepper.
- Deglaze with the white wine, scraping the browned bits from the bottom of the pan. Add the tomatoes, capers, oregano, sugar and 2 tablespoons red wine vinegar. Bring the sauce to a simmer and allow to simmer for a couple of minutes to thicken. Nestle the chicken back into the pan skin side up. Add the butter and chicken stock, being careful not to touch the chicken skin.
- Place the pan in the oven and cook, uncovered, until a digital thermometer inserted in the thickest part of the chicken reads 160 degrees F, 28 to 30 minutes.
- Remove from the oven and drizzle the remaining tablespoon red wine vinegar over the sauce of the chicken. Garnish with the parsley and basil and serve.