Chicken Cacciatore

I adapted this recipe from one found in Giada De Laurentiis' cookbook, Everyday Italian. After salting and peppering the chicken (I used bone-in, skin-on breasts for flavour. I later removed the skin.), I browned the pieces for about 5 minutes per side. Once the chicken was brown, I removed it from the pan and added red bell pepper, onion, and dried oregano. A few minutes later I added lots of chopped garlic and allowed all the vegetables to soften. Next I added white wine and allowed it to reduce by about half before adding tomatoes and chicken broth. I then returned the chicken breasts to the pan, brought everything back up to a simmer, and let everything work together for about 30 minutes. In that time, the chicken finished cooking, the sauce thickened, and the fantastic aromas permeated the kitchen. For serving, I transferred the chicken to a large platter and then spooned the sauce over the chicken. I garnished with fresh oregano. Amazing as it is, this dish becomes even more comforting when served with hot herb-buttered pasta. A hearty and satisfying dish after a long day's work...