3 tbsps of olive oil
1 whole chicken, cut into 8 pieces
salt & pepper
1 medium onion, cut in half, then sliced
1 small red bell pepper, cut into strips
2 cups of sliced, fresh cremini mushrooms
2 cloves of garlic, minced
2 tsps of chopped, fresh Rosemary
1 tsp of salt
1/4 tsp red pepper flakes
1/2 cup of dry white wine (I used a Sauvignon Blanc)
1-28 oz. can of whole Italian Plum tomatoes*
1 tbsp of chopped, fresh parsley, plus more for garnish
In a large skillet, heat the oil over medium-high heat. Season the chicken with salt and pepper, and brown in the pan, about 4 minutes per side (you may want to cook the chicken in two batches to avoid overcrowding the pan). Transfer the chicken to a plate and set aside. Reduce heat to medium. Now, add the onion, bell pepper, mushrooms, garlic, and rosemary to the skillet and sautee until vegetables are softened, about 4 minutes. Add the wine and bring to a boil, stirring to loosen any browned bits from the skillet. Season with the 1 tsp of salt and red pepper flakes. Cook for about 2-3 minutes, or until the wine has almost evaporated, then add the tomatoes. Using a spoon or spatula, break up the tomatoes a bit. Place the chicken back into the pan. Cover the pan, reduce the heat to low, and simmer for about 30-40 minutes, or until chicken is cooked through. Then, remove the chicken to a serving platter. Increase the heat to medium-high and bring the sauce to a boil. Boil for about 3-5 minutes, or until the sauce is thickened to your liking. Spoon the sauce over the chicken. Serve and enjoy!
*San Marzano tomatoes are the best tasting tomatoes for this dish. However, they can be a bit pricey. I suggest buying them when they go on sale so that you have them on hand when making a dish like this. Or, you can always use any brand of Italian Plum tomatoes. The dish will still taste amazing!
