Ingredients
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flour, to coat chicken
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2 whole chickens, each cut into 8 pieces with the breasts cut into 1/3 's
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3/4 cup olive oil
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6 garlic cloves, peeled and halved
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10 -12 ounces white mushrooms, sliced
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1 large onion, peeled and sliced
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2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
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1 cup dry white wine
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1 (15 1/2 ounce) can chicken broth
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1 (28 ounce) can whole tomatoes, with their juice, crushed
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1 teaspoon crushed red pepper flakes
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kosher salt
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1 teaspoon dried oregano
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2 -3 tablespoons tomato paste
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6 leaves fresh basil, chopped
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2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
Instructions
- Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
- Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
- Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
- Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving.
- This dish goes well with any pasta or rice and tastes even better the following day.