Chicken And Capers In Tomato Sauce Recipe

Name: Chicken And Capers In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken, cut into pieces (skin on or off); 3/4 cup flour; 1/2 teaspoon seasoning salt; 1/4 teaspoon fresh ground black pepper (can use more); 1/3 cup olive oil (more as needed); 1 lb button mushroom (use small mushrooms or larger ones, sliced); 2 medium green bell peppers, diced (or use one of each, green and red); 1 large onion, chopped; 1 -2 tablespoon chopped fresh garlic; 1 -2 teaspoon dried oregano; 1 -2 teaspoon crushed red pepper flakes (or to taste); 1 1/2 cups marinara sauce (homemade or store-bought); 2/3 cup chicken broth; 1/2 cup dry red wine or 1/2 cup marsala; 3 -4 tablespoons capers

Servings: persons

1 whole chicken, cut into pieces (skin on or off)
3/4 cup flour
1/2 teaspoon seasoning salt
1/4 teaspoon fresh ground black pepper (can use more)
1/3 cup olive oil (more as needed)
1 lb button mushroom (use small mushrooms or larger ones, sliced)
2 medium green bell peppers, diced (or use one of each, green and red)
1 large onion, chopped
1 -2 tablespoon chopped fresh garlic
1 -2 teaspoon dried oregano
1 -2 teaspoon crushed red pepper flakes (or to taste)
1 1/2 cups marinara sauce (homemade or store-bought)
2/3 cup chicken broth
1/2 cup dry red wine or 1/2 cup marsala
3 -4 tablespoons capers

1
Season the chicken pieces with seasoning salt (or regular salt) and pepper.
2
Place the flour in a heavy plastic bag; add in chicken pieces and coat completely with flour.
3
Heat oil in a large heavy skillet or Dutch oven over medium heat (I use my large electric frypan for this).
4
Add in the chicken pieces to the skillet and brown for about 4 minutes on each side.
5
Transfer to a plate.
6
Pour off some of the fat, and leave a little in the skillet.
7
Add in mushrooms, green bell peppers, chopped garlic, onion, crushed red pepper flakes and oregano; saute until onion is tender (about 10 minutes).
8
Add/mix in marinara sauce, chicken broth, wine and capers.
9
Return the chicken to the skillet, tossing the sauce over the chicken; bring sauce to a boil, reduce heat to medium low.
10
Cover skillet and simmer until chicken is tender (about 35 minutes, or more).
11
Using long tongs transfer the chicken to a large serving platter.
12
Boil the sauce until slightly thickened (about another 5 minutes).
13
Spoon the sauce over chicken.
14
Serve with grated Parmesan cheese.
15
Delicious!

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole chicken, cut into pieces (skin on or off), 3/4 cup flour, 1/2 teaspoon seasoning salt, 1/4 teaspoon fresh ground black pepper (can use more), and more.

Yes, Chicken And Capers In Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Capers In Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions