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1
In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside.
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2
Do not crowd the pan.
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3
Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done.
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4
When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender.
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5
Arrange all the browned chicken in the pan, skin side up, and add the white wine.
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6
Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes.
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7
While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end.
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8
Add the tomatoes.
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9
Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done.
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10
Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes.
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11
In the end, the sauce will be creamy pink.
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12
Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately.
