Roman Chicken With Chardonnay

• extra-virgin olive oil, or to taste
• 8 assorted chicken pieces
• 1 (12 ounce) can diced tomatoes
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh thyme
• 1 cup unsalted chicken stock
• 1/2 cup Chardonnay wine
• salt and freshly ground black pepper to taste
• 1/4 cup capers

1. 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.
2. 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).
3. Garnish with capers when serving.

extravirgin olive oil, chicken, tomatoes, red bell pepper, yellow bell pepper, shallot, garlic, fresh oregano, thyme, chardonnay wine, salt, capers

Taken from www.allrecipes.com/recipe/263966/roman-chicken-with-chardonnay/ (may not work)