My daughter Jennifer turned me on to this delicious and I do mean delicious recipe. Original recipe from Giada de Laurentis . I took a few liberties with it and it turned out just perfectly. I usually use 4 thighs and 2 breasts with skin on and bone in, if you’re not comfortable with the skin I would take out skin but leave the bone in.  I am certain that  there is enough sauce for at least 1 more thigh and 1 more breast , there was more than enough sauce.  I served over brown rice and it was just perfect or wide noodles would be delicious.  I used my Le Creuset pot and it was a one pot meal. Thanks to Jenn for pointing it out to me, this one is a keeper.

Ingredients:

4 – 6 chicken thighs with skin on and bone in– I actually used 8 smallish thighs last night and no breasts this is your call

2 -3 chicken breasts skin on and bone in — if breasts are large cut in 1/2 or have butcher do it

Kosher Salt and Freshly Ground Black Pepper

1 box ( 8 oz.) of Mushrooms, I used sliced Cremini ( Baby Bella)

3 tablespoons of Olive Oil

all-purpose flour for dredging

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup white wine

1 28 oz. can of diced Tomatoes with juice

3/4 cup chicken broth

1  1/2 teaspoons of dry oregano

*1/4 teaspoon crushed red pepper — totally optional but added a nice little kick

*3 Tablespoons drained capers — added a wonderful layer of briny flavor also your call if you don’t like capers

*fresh basil for serving 

Directions:

First thing I do is dry all the chicken pieces on paper towels, this will help hold the salt and pepper and make a crackly crust. Sprinkle dried chicken pieces with Salt and Pepper generously. Dredge the chicken pieces in flour to coat lightly. In a large heavy pot ( I used my Le Creuset) heat the oil over a medium-high flame. Add the chicken pieces to the pot and saute till just golden brown, about 5 minutes per side. If all the chicken doesn’t fit , do it in 2 batches, I did thighs and then I did breasts. Transfer the chicken to a plate with tongs and set aside. I have found that it is best if I empty oil out after the chicken and wipe out the pot. I add another 2-3 tablespoons of olive oil and then add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is translucent and pepper is soft, about 8 minutes. Then add in mushrooms  season with salt and pepper and cook for another five minutes.  Add the wine and simmer until reduced by half, about 4 minutes.  Add the tomatoes with their juice, broth, and oregano and taste for salt and pepper.  Then return the chicken to the pot and turn chicken pieces to coat in the sauce. Bring the sauce to a simmer. Continue to simmer over low-medium heat until the chicken is just cooked through, at least 30 minutes, I cooked for 40, and chicken was perfect.

Using tongs, transfer the chicken to plates. If you’d like you can boil the sauce without the chicken till it thickens, my sauce was perfectly thick. Spoon the sauce over the chicken and serve.

The last time I made this I prepared in the morning and took it out at about 4 p.m. in the afternoon — brought it to a low simmer on the stove top for an hour or so and it was totally delicious and heated through. A low simmer should be perfect and the lid of pot was open a bit for steam to get out and I stirred it every once in a while. Making the night before is also perfect! The longer the flavors marinate the better.

I served over rice but you can serve over pasta as well. Fettucine would be most perfect here.