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Ingredients
- 12 * 12 chicken pieces, various, skin on
- 1 * 1 teaspoon kosher salt
- 1/4 * 1/4 teaspoon ground red pepper
- 4 * 4 tablespoons olive oil
- 1 * 1 cup white onion, sliced lengthwise
- 1 * 1 bell pepper, de-seeded and chopped (optional)
- 2 * 2 fresh garlic cloves, minced
- 1/2 * 1/2 cup dry red wine
- 30 * 30 ounces Italian-style tomatoes, diced, with juice
- 1/2 * 1/2 cup fresh parsley, chopped
- 1 * 1 cup fresh mushrooms, sliced
- 1 * 1 teaspoon dried oregano
- 1 * 1 tablespoon dried sweet basil leaves
Preparation
Step 1
1 In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
2
When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
3
Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
4
Serve over cooked spaghetti.