Based on a recipe by Lisa Schroeder, Danielle Centoni that was excerpted from the cookbook Mother's Best and found on finecooking.com.
Total Time2 hourshrs
Course: Main Course - Chicken - Poultry
Servings: 6servings
Author: Catherine Christiano
Ingredients
3 1/2poundschicken cut into serving pieces or 3 pounds chicken legs and thighs
2teaspoonsKosher salt
1teaspoonblack pepper
1/3cupall-purpose flour
1/4cupextra-virgin olive oil
1 1/2cupsyellow onionquartered and sliced 1/4-inch wide
1/2poundbutton or cremini mushroomssliced 1/4-inch thick, approximately 2 cups
3/4cupcarrotspeeled and sliced 1/4-inch thick, about 1 large carrot
1 1/2cupsgreen bell pepperseeded and sliced 1/4- inch wide, about 1 medium pepper
1tablespoongarlicfinely chopped, about 3 large cloves
1/2teaspoonKosher salt
1/8teaspoonblack pepper
1 1/2cupsdry white winesuch as Chardonnay, Pinot Grigio, or Sauvignon Blanc ( for a deeper flavor use red wine and add a tsp of dry oregano)
28ouncescanned unsalted diced tomatoes with juice
Instructions
Use a Dutch oven with a lid or a cast-iron or oven-proof skillet with a tight fitting lid. Preheat oven to 350 °F.
On the stovetop the chicken is first browned and the vegetables cooked prior to placing the pot in the oven for an hour.
Mix flour, 1 tsp. pepper, and 2 tsp. Kosher salt in a shallow dish. Coat chicken on all sides.
On stovetop, heat Dutch oven over medium heat for several minutes. When hot, add 1/4 cup of oil; heat until shimmering. Add chicken, skin side down in single layer; cook over medium heat without moving for about 4 minutes, or until browned on first side. Turn over and repeat. Reduce heat if chicken browns too quickly. Transfer to large plate lined with paper towels.
In oil remaining in pot, saute onions until translucent., about 2 minutes. Add mushrooms, carrots, green pepper, garlic, salt, and pepper. Cook while stirring an additional 2 minutes. Add wine and stir to loosen browned bits. Add tomatoes with juice.
Return chicken to Dutch oven, submerging in vegetable mixture; bring to a simmer. Cover tightly with lid and place in oven. Cook for about 1 hour, or until chicken is very tender.
Sauce should have a rich-soup consistency. If watery, use a ladle or large spoon to transfer liquid to a medium pot. Boil on stove over medium-high heat until thickened. Return reduced sauce to Dutch oven. Add additional salt to taste.
Notes
Skinless and boneless chicken thighs work well. Serving suggestions include wide egg noodles or farfalle pasta.