"While you could make this dish with boneless, skinless everything, you'd be missing out. The chicken skin holds the fat, and fat equals flavor. Plus skin-on chicken retains the sauce better, and gives a warm, rustic look to the dish. While it's not an official rule, we'd recommend purchasing pastured and/or organic chicken, especially when you are making dishes that include the chicken skin...."
INGREDIENTS
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4 tbsp. cooking fat
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1 lb. bone-in skin-on chicken legs
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1/2 lb. chicken thighs
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1/2 tsp. kosher salt
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1/2 tsp. Freshly ground black pepper
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1/2 onion, minced
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1/2 red bell pepper, finely chopped
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1 c. Mushrooms, sliced
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2 cloves garlic, minced
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1 tbsp. capers, drained
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1 14.5-oz. can diced tomatoes
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1 c. chicken broth or water
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1 tbsp. fresh basil leaves, roughly chopped