4teaspoonsdried Italian seasoning OR 1 each of oregano and rosemary
1/2cupdry red wine
28ouncesdiced tomatoesdo not drain
1cupchicken broth or stock
1bay leaf
Instructions
Rinse chicken pieces and pat dry with paper towel. Season to taste with salt and pepper.
In a dutch oven over medium heat warm the olive oil until shimmering. Brown chicken on both sides, about 3-4 minutes each. Remove from pan and set aside.
TO the pan, add onion and bell pepper and saute until tender, about 4-5 minutes. Add sliced mushrooms and saute for another 2-3 minutes. Move vegetables to one side of the pan and add garlic, capers, and dried herbs. Cook, stirring constantly, for 1 minute.
Pour in the wine. Scrape up any brown bits and cook for 3-4 minutes.
Stir in tomatoes and broth then add the bay leaf. Bring to a low boil.
Nestle the chicken pieces into the tomato mixture and let it come to a simmer. Cover pan and cook for 90 minutes. If you like the vegetables very soft, almost melting into the sauce, add 30 more minutes.
Notes
For a thicker sauce, remove lid at the end of the cooking time and let it simmer 30 more minutes to thicken up.
You can use a fryer chicken, we used 1 breast, 3 thighs and 2 legs