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A great basic recipe that brings back lot's of memories of growing up Irish in an Italian neighborhood (don't ask!). You can also do this in a crock pot, simply omit the olive oil and add 1 cup of chicken broth and crok for about 7 hours!
3 lbs Chicken whole cut up or whatever you have
1 onion large chop
1 green bell pepper large chop
1 cup sliced mushrooms
4 cloves garlic minced
3 tablespoons olive oil
1 can 28 oz stewed or diced tomatoes
2 teaspoons oregano
2 teaspoons basil
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
3/4 cup dry red wine
Heat olive oil over medium heat in a large skillet. Brown chicken on all sides in hot oil, about 10 minutes. Remove chicken and drain off excess grease, leaving a tablespoon or two. Add chopped onion, green pepper, and minced garlic to hot skillet; sauté until onion is tender. Stir in tomatoes, mushrooms, wine, oregano, salt, pepper, spices and bay leaf. Add chicken back to sauce and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until chicken is tender. Discard bay leaf and serve over pasta.
CROCK POT VERSION:
tOSS ALL INGREDIENT IN THE CROCK POT MINUS THE OLIVE OIL AND ADD ONE CUP OF CHICKEN STOCK. COOK 6-7 HOURS. iF YOU WANT TO THICKEN THE SAUCE ADD WATER AND CORNSTARCH AND COOK FOR THE LAST 20 MINUTES.
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1st Keep
 BrianDonnaMcBride
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