A delicious chicken dish made with Chardonnay that can be made in advance and reheated. Serve chicken topped with sauce and veggies and your choice of side dishes. Garnish with fresh oregano.

Rob Foote


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Drizzle 2 tablespoons oil into a saucepan over medium-high heat. Add chicken and brown, about 2 minutes per side. Transfer chicken to a plate and add remaining oil to the saucepan. Add tomatoes, bell peppers, shallots, garlic, oregano, and thyme. Saute until bell peppers are slightly wilted, 3 to 5 minutes.

  • Pour stock and wine into the saucepan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Season with salt and pepper. Return chicken to the pan and reduce heat to medium-low. Simmer until sauce is thickened and chicken juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Garnish with capers when serving.

Cook's Note:

Feel free to substitute diced tomatoes with crushed.

Nutrition Facts

513 calories; 33.6 g total fat; 158 mg cholesterol; 608 mg sodium. 9.3 g carbohydrates; 35.2 g protein; Full Nutrition