| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 6 chicken thighs
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 cup flour
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 ear corn kernels cut off the cob
- 3 cloves garlic minced
- 3/4 cup good white wine
- 3/4 cup chicken broth
- 1 28 oz. can fire-roasted diced tomatoes
- 2 tablespoons capers drained
- 1/4 cup fresh basil chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
Ingredients
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Instructions
- Season the chicken thighs with the salt and pepper. Dredge the seasoned chicken thighs in flour.
- In a large saute pan, add the two tablespoons of olive oil over medium heat. Sear the chicken thighs for about 5 minutes in each side, until golden-brown. Remove from heat and set aside.
- Discard all but 2 tablespoons of fat from the pan. Add the onion, bell pepper, and corn to the pan and saute for 6-8 minutes, until cooked and slightly brown. Add the garlic, and cook for an additional 2 minutes.
- Add the white wine to the pan, and simmer until almost completely reduced; about 5 minutes.
- Add the chicken broth, fire-roasted diced tomatoes, capers, fresh basil, oregano, and crushed red pepper. Mix until combined. Season to taste with salt and pepper.
- Return the thighs to the pan, nestling them into the sauce. Simmer for an additional 20 minutes, until the chicken is cooked and has reached an internal temperature of 165 degrees.
- Remove the chicken from the pan and tent it with tinfoil. Continue to cook the sauce until thickened, about 12-14 minutes. Spoon sauce over chicken, and EAT!
Recipe Notes
Our wine choice: the 2013 Domaine de la Perriere Sancerre. A crisp, fresh white with floral notes and lemon zest. Cheers!
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