Ingredients

serves 6 to 8

　　3/4 cup all-purpose flour

　　Kosher salt and freshly ground black pepper

　　1 cup olive oil

　　2 (3- to 3 1/2-pound) chickens, cut into 8 pieces (breasts halved)

　　6 cloves garlic, halved

　　10 ounces white mushrooms, sliced

　　1 large onion, halved and cut into 1/2-inch-thick slices

　　2 green bell peppers, cut into 1/2-inch-wide slices

　　2 red bell peppers, cut into 1/2-inch-wide slices

　　1 cup dry white wine

　　3 tablespoons tomato paste

　　1 (28-ounce) can whole tomatoes, with juices, crushed

　　1 teaspoon red pepper flakes

　　1 teaspoon dried oregano

　　12 fresh basil leaves, chopped

　　

Step 1

Stir the flour, 2 tablespoons salt, and 1 tablespoon pepper together in a shallow dish. Heat the oil in a pot over medium-high heat. Working in batches so you don’t crowd the pan, toss the chicken in the flour to coat, shaking off any excess. Fry until golden brown all over, about 5 minutes per side, removing the chicken to a plate as it is done.

　　

Step 2

Reduce the heat to medium, add the garlic to the pot, and cook, stirring, until it turns golden brown. Transfer the garlic to the plate with the chicken.

　　

Step 3

Raise the heat to medium-high, add the mushrooms, and cook until they release most of their liquid, about 5 minutes. Add the onion and green and red bell peppers, and cook until soft, about 7 minutes.

　　

Step 4

Add the wine and simmer until reduced by about half. Stir in the tomato paste, then the tomatoes, red pepper flakes, oregano, and salt to taste. Return the chicken, garlic, and any juices on the plate to the pot, cover, and reduce the heat so that the mixture simmers. Simmer for 15 minutes.

　　

Step 5

Uncover the pot and simmer until the chicken is cooked through, 15 minutes. Stir in the fresh basil just before serving.

　　Bobby Flay's Throwdown!