How to make it

  • In large, wide saute pan or dutch oven, pour in olive oil and heat to medium-high heat. Season chicken pieces with kosher salt, to taste. When pan is hot, add chicken and brown well, turning once. When chicken is brown, transfer to a separate plate. Discard all but 2 tablespoons of the oil in the saute pan and return to heat. Add sliced onions and a pinch of crushed red pepper, scraping bottom of pan to loosen any browned bits from the chicken. Saute the onions until tender and translucent, about 10 minutes. If pan becomes too dry, you can add a tablespoon of olive oil. Add garlic and saute very quickly, about 1-2 minutes. Add the bell peppers and cook for approximately 5 minutes. Add the mushrooms, season with kosher salt, to taste, and cook for 3 minutes. Add the white wine and stir occasionally, reducing the mixture by about half.
  • Add the crushed tomatoes, stir well to combine with the vegetables, and taste for seasoning; add kosher salt and crushed red pepper, to taste. Add the thyme and rosemary. Return the chicken pieces to the pot, nestle in the sauce, and bring to a boil over high heat. Reduce to a low simmer, and cook for approximately 1 hour - check pot and stir occasionally. If liquid becomes too reduced, add additional water, a cup or so, and adjust salt if necessary.
  • Serve over rice (season the water with salt and one clove of garlic). Or, if you prefer, serve over the pasta of your choice. This dish is even better after a day in the fridge. The leftovers are wonderful! Enjoy!

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