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1
Start by preparing the peppers because they will take the longest.
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2
Preheat the broiler.
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3
Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds.
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4
Toss the peppers with a little olive oil, salt, and pepper.
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5
Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.
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6
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.
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7
Peel the peppers and roughly chop into chunks; set aside.
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8
Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper.
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9
Whisk the egg and milk together in a shallow bowl.
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10
Dredge the chicken pieces in the flour and tap off the excess.
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11
Dip each piece in the egg wash to coat and then dredge with the flour again.
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12
Place a Dutch oven over medium heat and pour in about 1/4-inch of oil.
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13
Pan-fry the chicken in batches, skin side down, until crisp, about 8 minutes.
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14
Turn the chicken over and brown the other side about 10 minutes longer.
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15
Remove the chicken to a side plate, pour out the oil, and clean out the pot.
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16
Put the pot back on the stove and coat with 1/4 cup of oil.
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17
Add the garlic, onion, tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red peppers, and half the basil.
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18
Season with salt and pepper.
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19
This part of the recipe is going to be your base.
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20
What we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring often, until everything breaks down.
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21
Add the remaining roasted peppers and the remaining basil.
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22
Tuck the chicken into the stewed peppers and pour in the wine.
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23
Turn the heat down to low, cover, and simmer for 20 minutes, until the chicken is cooked.
