In this recipe, we suggest you remove the skin on the chicken. This is not traditional. The skin does add some fat and flavor, but I have found removing it eliminates a ton of grease in the pot. Also, most people don’t like the texture of the skin cooked this way. This recipe serves 4.
Ingredients:
- 4 Bone in chicken breasts or 8 bone in chicken thighs, skin removed
- 4 Tablespoons olive oil
- 1 Medium onion, cut in half then sliced thinly into half moons
- 1 Medium bell pepper, seeded and cut into strips
- 8 Ounces white button mushrooms, sliced
- 2 Cloves garlic, minced
- 1/2 Cup dry white wine
- 1 14.5 Ounce can of crushed tomatoes
- 1/2 Teaspoon dried oregano or thyme
- Pinch of salt, pepper and red pepper flakes
Directions:
Pat chicken dry with paper towels and sprinkle with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and brown the chicken on both sides. Remove the chicken and set aside. The chicken will not be cooked through yet. Reduce the heat to medium and add a little more oil. Cook the mushrooms until they release all their juices and brown a little. Remove from the pan and reserve with the chicken.
Add the rest of the oil, the onion and red pepper. Cover the pan and cook until softened, about 5 minutes. Add the garlic and cook for one more minute. Add tomatoes and their juices, the oregano and red pepper flakes. Simmer covered for 10 minutes.
Return the chicken and mushrooms to the pan, cover and simmer for another 20 minutes. Chicken should be just about “fall off the bone” at this time (if not, continue cooking a little longer). Adjust seasoning with more salt, pepper and red pepper flakes if you want. Serve over fat egg noodles.
