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1
Prepare your wooden burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F.
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2
Place the peppers on a cookie sheet and season with salt and pepper.
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3
Roast the peppers for 15 minutes, turning periodically with tongs, so they are really charred and blistered on all sides.
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4
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.
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5
Pull out the cores and seeds from the peppers and peel off the blackened skins; coarsely chop the peppers into chunks and set aside.
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6
Season the flour with the garlic powder, dried oregano, and a fair amount of salt and pepper.
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7
Whisk the egg and milk together in a shallow bowl.
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8
Dredge the chicken pieces in the flour and tap off the excess.
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9
Dip each piece in the egg wash to coat, then dredge again in the flour.
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10
Place a large oven-proof skillet over medium heat and pour in about 1/4-inch of oil.
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11
Pan-fry the chicken in batches, skin-side down, until crisp, about 5 minutes.
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12
Turn the chicken over and brown the other side about 3 minutes longer.
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13
Remove the chicken to a side plate; it will not be completely cooked.
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14
Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil.
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15
Put the pan back on the stove over medium heat.
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16
Add the anchovies, red pepper flakes, garlic, onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the basil; season with salt and pepper.
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17
This part of the recipe is going to be your base.
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18
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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19
Add the remaining roasted peppers and basil.
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20
Tuck the chicken into the stew and pour in the wine and chicken broth.
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21
Transfer the chicken cacciatore to the hot oven and cook for 20 to 30 minutes until the chicken is cooked.
