Chicken Cacciatore

    6 red bell peppers
    Extra-virgin olive oil
    Sea salt and freshly ground black pepper
    1 1/2 cups all-purpose flour
    2 tablespoons garlic powder
    1 tablespoon dried oregano
    1 egg
    2 cups milk
    1 (3 1/2-pound) whole chicken, cut into 8 pieces
    6 garlic cloves, halved lengthwise
    1 onion, sliced thin
    2 ripe tomatoes, coarsely chopped
    1/2 lemon, sliced in paper-thin circles
    3 anchovy fillets
    1 tablespoon capers
    1 teaspoon red pepper flakes
    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

    Start by preparing the peppers because they will take the longest. Preheat the
    broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove
    the ribs and seeds. Toss the peppers with a little olive oil, salt, and pepper. Place
    them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and
    blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about
    10 minutes to loosen the skins. Peel the peppers and roughly chop into chunks; set
    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 and
    then dredge with the flour again. Place a Dutch oven over medium heat and pour in
    about 1/4-inch of oil. Pan-fry the chicken in batches, skin side down, until crisp, about
    8 minutes. Turn the chicken over and brown the other side about 10 minutes longer.
    Remove the chicken to a side plate, pour out the oil, and clean out the pot.

    Put the pot back on the stove and coat with 1/4 cup of oil. Add the garlic, onion,
    tomatoes, lemon slices, anchovies, capers, red pepper flakes, half the roasted red
    peppers, and half 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 the remaining basil. Tuck the chicken into
    the stewed peppers and pour in the wine. Turn the heat down to low, cover, and
    simmer for 20 minutes, until the chicken is cooked.