Margherita^®

Chicken Cacciatore with Margherita® Pepperoni

Margherita® pepperoni adds the perfect twist to this classic, easy-to-prepare Italian dish. Makes any weeknight dinner seem like a special occasion!

4		chicken thighs
2		chicken breasts with skin and backbone, halved crosswise
2		teaspoons salt, plus more to taste
1		teaspoon freshly ground black pepper, plus more to taste
1/2		cup all purpose flour, for dredging
3		tablespoons olive oil
8		ounces Margherita® pepperoni, diced
1		large yellow bell pepper, chopped
1		onion, chopped
3		garlic cloves, finely chopped
3/4		cup dry white wine
1		(28-ounce) can diced tomatoes with juice
3/4		cup chicken broth
3		tablespoons drained capers
1 1/2		teaspoons dried oregano leaves
1/4		cup coarsely chopped fresh basil leaves

1.		Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2.		In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. Transfer the chicken to a plate and set aside.
3.		Add the Margherita® pepperoni, bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.
4.		Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
5.		Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon sauce over the chicken and garnish with the basil to serve.