Ingredients

6 red bell peppers
Sea salt and freshly ground black pepper
11/2 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon dried oregano
1 large egg
2 cups milk
1 (3 1/2 pound) whole free range chicken, cut into 8 pieces
Extra-virgin olive oil
3 anchovy fillets, mashed
1 teaspoon red pepper flakes

4 garlic cloves, sliced
1 medium onion, chopped
2 large ripe tomatoes, coarsely chopped
1/2 lemon, sliced in paper-thin circles
1 tablespoon capers, drained
1/2 bunch fresh basil, hand-torn (1/4 bunch to flavor the base, 1/4 bunch to finish the
dish)
1 cup dry white wine (recommended: Pinot Grigio)
1 cup chicken broth

Instructions

Prepare your wooden burning brick oven
according to manufacturer's directions or preheat a conventional oven to 400 degrees F.
Place the peppers on a cookie sheet and season with salt and pepper. Roast the peppers for
15 minutes, turning periodically with tongs, so they are really charred and blistered on
all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10
minutes to loosen the skins. Pull out the cores and seeds from the peppers and peel off
the blackened skins; coarsely chop the peppers into chunks and set aside.

Season the flour with the garlic powder, dried oregano, and a fair amount of salt and
pepper. Whisk the egg and milk together in a shallow bowl. Dredge the chicken pieces in
the flour and tap off the excess. Dip each piece in the egg wash to coat, then dredge
again in the flour. Place a large oven-proof skillet over medium heat and pour in about
1/4-inch of oil. Pan-fry the chicken in batches, skin-side down, until crisp, about 5
minutes. Turn the chicken over and brown the other side about 3 minutes longer. Remove the
chicken to a side plate; it will not be completely cooked.

Carefully pour out the oil from the skillet and add 1/4 cup of clean olive oil. Put the
pan back on the stove over medium heat. Add the anchovies, red pepper flakes, garlic,
onion, tomatoes, lemon slices, capers, 1/2 of the roasted red peppers, and 1/2 of the
basil; season with salt and pepper. This part of the recipe is going to be your base. What
we are looking for is a fragrant vegetable pulp, so simmer for about 20 minutes, stirring
often, until everything breaks down.

Add the remaining roasted peppers and basil. Tuck the chicken into the stew and pour in

the wine and chicken broth. Transfer the chicken cacciatore to the hot oven and cook for
20 to 30 minutes until the chicken is cooked.