Italian
cuisine
Ingredients:
- 8 small to medium chicken thighs.
- 5 tbsp olive oil.
- 1 smaller onion, peeled and finely diced.
- 5 cloves garlic, peeled and minced.
- 1 red Chile pepper, finely minced.
- ¾ cup dry white
wine.
- 1 ½ cups chopped
tomatoes.
- Salt and pepper.
- ¼ cup chopped fresh
parsley.
- 1 tsp dried Italian seasoning mix or oregano.
- Scallion onions for the tops.
Directions:
- Heat the olive oil in a heavy bottom pan large enough to
hold all the pieces.
- Brown half the chicken pieces on each side until golden
brown over medium high heat.
- Brown the rest of the chicken pieces and then move all to
a plate.
- Add the chopped onion towards the pan and cook over
medium heat until soft and translucent.
- Add the garlic and Chile pepper towards the pan and cook
another minute or two until fragrant.
- Add the wine towards the pan and turn the heat up to
high.
- Use a fork to scrape up any brown bits off the bottom of
the pan, and cook until the wine has reduced by ⅓ volume.
- Return the chicken pieces towards the pan along with the
tomatoes, dried seasoning, and parsley.
- Season with salt and pepper and bring the mixture to a
boil.
- Reduce the heat to a simmer, cover, and cook for about an
45.
- Remove the cover, and cook an additional 15 minutes. At
this point, the sauce should have thickened and the chicken should be so tender
it falls off the bone.
- Alternately, at this point you could place the pan in an
oven preheated to 325 degrees F. and cook for 45 minutes, then uncover and cook
an additional 15 minutes.
- To serve, place the chicken on a warmed platter and spoon
the sauce over top.
- Sprinkle with the chopped onions and serve immediately.