Based on a recipe by Lisa Schroeder, Danielle Centoni that was excerpted from the cookbook Mother's Best and found on finecooking.com.
Servings: 6 servings
- 3 1/2 pounds chicken cut into serving pieces or 3 pounds chicken legs and thighs
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups yellow onion quartered and sliced 1/4-inch wide
- 1/2 pound button or cremini mushrooms sliced 1/4-inch thick, approximately 2 cups
- 3/4 cup carrots peeled and sliced 1/4-inch thick, about 1 large carrot
- 1 1/2 cups green bell pepper seeded and sliced 1/4- inch wide, about 1 medium pepper
- 1 tablespoon garlic finely chopped, about 3 large cloves
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 1 1/2 cups dry white wine such as Chardonnay, Pinot Grigio, or Sauvignon Blanc ( for a deeper flavor use red wine and add a tsp of dry oregano)
- 28 ounces canned unsalted diced tomatoes with juice
- 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.
Skinless and boneless chicken thighs work well. Serving suggestions include wide egg noodles or farfalle pasta.