Don’t be tempted to use boneless, skinless chicken with this classic recipe. The chicken skin holds the fat, and fat equals flavor. Plus, the skin helps the sauce cling to the chicken.
Makes two servings
Prep time: 15 minutes
Cook time: 40 minutes
- 4 tbs. ghee or clarified butter
- 1 lb. chicken legs (bone-in, skin-on)
- 3/4 lb. chicken thighs (bone-in, skin-on)
- ½ tsp. salt
- ½ tsp. black pepper
- ½ onion, minced
- ½ red bell pepper, finely diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbs. capers, drained
- 1 14.5 oz. can diced tomatoes
- 1 cup chicken broth or water
- 1 tbs. fresh basil leaves, roughly chopped
In a large skillet with high sides, heat 2 tablespoons of ghee over medium-high heat, coating the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about three minutes on each side. Remove the chicken from the pan and set aside.
With the same pan still on medium-high heat, add the remaining 2 table-spoons of ghee, the onions, and the peppers, and sauté for two to three minutes, until the onions become translucent. Add the mushrooms and continue to cook, stirring for two minutes. Add the garlic and stir until aromatic, about one minute. Add the capers and diced tomatoes.
Return the chicken to the pan and pour in the chicken broth or water until it covers the chicken pieces. Reduce heat to medium and bring everything to a simmer. Turn the heat to low and continue to simmer until the chicken reaches an internal temperature of 165 degrees F, about 30 minutes.
Garnish with the chopped basil and serve hot.