Ingredients
3 tbs olive oil
8 boneless,skinless chicken thighs
fresh coarsely ground pepper to taste
flour for dredging
3 cloves minced garlic
2 tsp dried oregano
1/4 cup chopped fresh basil
3 tbs med-large drained capers
2-14.5oz cans stewed tomatoes with celery,onion,& bell pepper
1/2 cup chicken broth
1/3 cup vodka
4oz shredded parmesan
spagetti or other pasta for four servings
Preparation
season chicken with pepper as desired and lightly dredge in flour heat oil over med-high heat in large skillet saute thighs till browned- 5 mins each side then transfer to plate and set aside add garlic to skillet and stir then add tomatoes with liquid,oregano,basil,broth and vodka simmer on med heat about 5 mins till liq reduced by half return chicken to skillet,add capers,and simmer on med-low for about 15 mins- till chicken thoroughly cooked serve over pasta and sprinkle with parmesan
