Chicken Cacciatore For Two - cooking recipe

Ingredients

2 (10 ounce) chicken leg quarters, trimmed of fat and backbone if attached
salt and pepper
2 teaspoons vegetable oil
6 ounces cremini mushrooms, trimmed and quartered
1 small onion, chopped
1/2 cup chopped red bell pepper (red is sweeter than teen)
1 tablespoon tomato paste
2 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary
1/8 teaspoon red pepper flakes
1/4 cup white wine
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth
1 tablespoon minced fresh basil

Preparation

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Add chicken and cook until browned, about 5 minutes per side. Transfer to plate, skin side up.
Pour off all but 1 tablespoon fat from skillet; heat fat over medium heat until shimmering. Add mushrooms, onion, bell pepper, teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring occasionally, until vegetables are softened and browned, 8 to 10 minutes.
Stir in tomato paste, garlic, rosemary and pepper flakes and cook until mixture is rust colored and fragrant, stirring frequently, about 2 minutes. Stir in wine and any accumulated chicken juices, scraping up any browned bits, and cook until liquid is evaporated, about 1 minute. Add tomatoes and their juice and broth and bring to boil.
Nestle chicken into sauce, skin side up. Reduce heat to medium-low, cover and simmer until chicken registers 175 degrees, 22 to 25 minutes. Remove lid, increase heat to medium-high and continue to cook until sauce is slightly thickened, about 5 minutes longer. Sprinkle with basil.
Note: If serving with pasta, adjust sauce consistency with reserved pasta cooking water as needed.