- 1 chicken, cut into serving pieces
- Salt and black pepper
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 1 large bell pepper, seeded and diced
- 4-6 cups mushrooms of your choice, halved
- 6 cloves of garlic, minced
- 2 tsp of dried basil
- 2 tsp of dried oregano
- 2 tsp of dried thyme
- 2 tsp of chili powder
- 1 cup of red wine of your choice
- 2 cans of diced tomatoes
- 2 cups of water
- Fresh basil leaves, chopped (optional)
Season chicken with salt, pepper, basil, oregano, thyme, chili, grated onion, and 2 cloves of minced garlic. Refrigerate and marinate for at least 4 – 6 hours or overnight.
Heat oil in a large pot until very hot. In batches carefully place chicken pieces in hot oil and brown on both sides, 7-8 minutes on each side. Transfer on to a plate and set aside.
Pour oil from the pot and return to medium heat. Add the onions and bell pepper and sauté, stirring occasionally, about 5 minutes. Add mushrooms and minced garlic; continue cooking and stirring until mushrooms are tender, about 5 minutes. Stir in the dried basil, oregano, thyme and chili.
Add wine and bring mixture to boil. Cook uncovered until the wine is reduced by about half, about 5 minutes. Stir in the tomatoes with all their liquid and bring mixture to a boil, then return chicken to the pot, carefully coating chicken with the tomato mixture, add water and cover pot. Reduce heat and simmer until chicken is properly cooked and the meat starts to fall off the bone, about 20-25 minutes.
Remove chicken from sauce one more time and place on a serving platter. Add a little water if necessary and bring the remaining sauce to a boil, cook until the sauce is thick and chunky, but ‘gravy-like’. Season with salt and pepper to taste. Add in fresh basil, stir and serve over your choice of pasta or rice.