Ingredients

The following ingredients have 4 Servings
  • 4 Chicken thighs (or mix of thighs and drumsticks bone in, skin on)
  • 2 Chicken breasts bone in (skin on)
  • 1/2 cup Flour
  • 1 1/2 teaspoon Salt (plus more to taste)
  • 1 teaspoon Pepper
  • 2 tablespoon Olive oil
  • 1 Large Onion (sliced)
  • 1 Red bell pepper (sliced)
  • 1 Green bell pepper (sliced)
  • 2 cup Mushrooms (sliced)
  • 2 cloves Garlic (crushed)
  • 1 cup White wine
  • 28 ounce Crushed tomatoes
  • 3/4 cup Chicken Broth

Instruction

  • Salt and pepper the chicken and then toss it in the flour to lightly coat it.
  • Heat olive oil in your dutch oven and, working in batches, brown chicken over medium high heat, about 3 minutes per side.
  • Remove the chicken from the pot and set aside on a plate.
  • Add peppers, onions, mushrooms, garlic, and 1/2 tsp salt to the pot and cook for 2-3 minutes.
  • Add wine and bring to a simmer, cooking until the liquid is reduced by half.
  • Add tomatoes, broth, and 1 tsp of salt to the pot.
  • Place chicken into the post nestling them into the sauce.
  • Bring the sauce to a simmer and put the lid on.
  • Cook for 20 - 30 minutes, until chicken is cooked through and tender.
  • Serve over pasta, rice, or with a thick, crusty bread.