Ok, the real reason I picked this dish is that bone-in chicken breasts and thighs were on sale for $0.99 a pound. It was either this dish or Yellow Mole but like I said, family was coming over.
Adapted from Sunset "Fresh Ways with Chicken".
This dish isn't all that complicated. Dice your carrots, celery, onion, bell peppers, and mushrooms. Saute with olive oil until the onions are soft.
Remove the skin and as much of the fat as you can from the chicken. Wash and pat dry with paper towels. Heat up some olive oil and butter, then brown each piece of chicken on both sides. Mix the chicken pieces in with the vegetables. Add some basil, oregano, bay leaves, parsley, black pepper, salt, tomato puree, and red wine to the pot. Get the liquid to a boil, then reduce and cover pot for 45 minutes until chicken is cooked thoroughly.
Remove chicken pieces with tongs and place into a baking pan. Cover chicken with tin foil and put in a 175 degree oven to keep warm. I like to keep the sauce simmer for an hour or two to get the desired thickness. Once the sauce is ready to your satisfaction, pull the chicken from the oven and place on a platter. Spoon the sauce on top and serve.
Buon Appetito
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