Roman Chicken With Chardonnay - cooking recipe

Ingredients

extra-virgin olive oil, or to taste
8 assorted chicken pieces
1 (12 ounce) can diced tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 shallot, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh thyme
1 cup unsalted chicken stock
1/2 cup Chardonnay wine
salt and freshly ground black pepper to taste
1/4 cup capers

Preparation

Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.
Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Garnish with capers when serving.