(recipe posted by bell’alimento on tastykitchen.com)
What you’ll need:
1 whole chicken – cut into pieces
4 -5 tbsp Extra Virgin Olive Oil
1 large onion – chopped
2 14.5 oz cans of whole tomatoes
2 carrots – chopped
2 ribs of celery – chopped
1 6oz small package of mushrooms – sliced
2/3 cup white wine
Italian Flat Leaf Parsley – roughly chopped
What to do:
Pat your chicken pieces dry with a paper towel, season with salt & pepper & set aside. Heat the oil in a large dutch oven over medium heat. Add the chicken pieces & cook for approx 15 mins or until browned turning often. Add onions & cook for a few mins, lower heat to lowest setting and add: carrots, celery, tomatoes. Stir together. Add in the wine, cover the dish & simmer for approx 45 mins. Add in the mushrooms 15 mins before dish is finished, stir to combine. When finishedcheck for seasoning, Adjust if necessary. Garnish with parsley.
Can be served as is OR over polenta, pasta or rice.