This is an Italian American recipe that has always been one of my favorites - this was my requested birthday dinner while growing up. The chicken simmers until it practically melts into the sauce. If you are usually have difficulty with chicken, I promise that you will be able to eat it in this dish. It is very tender and very saucy! Please use thighs, even if you 'like' breasts as they are better for braising. If the store where I am shopping for the ingredients has an olive bar, I will pick up about half a cup of black kalamata olives to scatter over the dish about ten minutes before serving. This may become your new birthday dinner too!
Serves: Serves four
- 4 chicken thighs
- 4 chicken legs
- Wondra flour for dusting - or use all purpose
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red pepper, cut into strips
- 4 ounces mushrooms, thickly sliced
- 4 garlic cloves, slices
- 1 cup white wine
- One, 28 ounce can crushed tomatoes - I use Cento, Progresso, San Marzano, Muir Glen fire roasted
- Pinch of crushed red pepper flakes
- 1 teaspoon Sea salt
- ½teaspoon freshly ground black pepper
- ¼ cup fresh basil, roll leaves and cut across (chiffonade)
- Remove the skin (use a paper towel to grip and pull!) and lightly dust the chicken pieces in Wondra flour. Heat the oil in a large nonstick covered skillet over medium high heat and brown the chicken well, about 4 minutes per side and remove to a deep bowl.
- Add the onions, peppers, mushrooms and garlic to the skille and cook until softened, 3 to 4 minutes. Add the wine to the pan to sizzle and deglaze, scraping up the browned bits from the bottom until the wine has reduced by half. Stir in the tomatoes and red pepper flakes. Stir in the salt, pepper, and basil. Add the chicken with the juices from the bowl back into the skillet, cover, adjust heat to low and simmer until falling off bone tender, 50 to 60 minutes.