1 (3-pound) chicken cut into eighths
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose GF flour, for dredging
3 TBSPs olive oil
1 pound cremini mushrooms, sliced
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry red wine
1 (28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3-4 TBSPs drained capers
3 sprigs fresh rosemary
1/4 cup coarsely chopped fresh basil leaves
1 pound GF spaghetti, cooked al dente (I used a quinoa-type)
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat 2 TBSPs oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the mushrooms and cook until almost brown and then remove. Add last TBSP olive oil to pan. Saute the bell pepper, onion and garlic over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth and rosemary. Return the chicken pieces and mushroom to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the capers and basil and pour the sauce over the chicken.
Serve over GF spaghetti and sprinkle with grated cheese and basil.