Ingredients
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12 chicken pieces, various, skin on
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1 teaspoon kosher salt
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4 tablespoons olive oil
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1 cup white onion, sliced lengthwise
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1 bell pepper, de-seeded and chopped
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2 fresh garlic cloves, minced
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1/2 cup dry red wine
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1/2 cup fresh parsley, chopped
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1 cup fresh mushrooms, sliced
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1 teaspoon dried oregano
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1/4 teaspoon ground red pepper
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1 tablespoon dried sweet basil leaves
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30 ounces Italian-style tomatoes, diced, with juice
Instructions
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- 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!).
- 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).
- Serve over cooked spaghetti.