Recipe by Grace Lynn
Truthfully, I love this dish for the sauce it produces. The chicken is good too, but the sauce...sooo flavorful! I have made this several times just so I can have this sauce over my pinwheel pasta with some red pepper flakes and freshly grated parmesan cheese! This recipe came from one of my favorite cookbook, "New York Cookbook."
- 8 tablespoons butter
- 2 large onions, diced
- 2 green bell peppers, stemmed, seeded, and diced
- 3 1⁄2-4 lbs chicken, well rinsed, patted dry, and cut into 8 pieces
- 2 garlic cloves, minced
- 1 (16 ounce) can stewed tomatoes
- 1 (15 ounce) can tomato sauce
- 2 bay leaves
- 1 teaspoon crushed dried oregano
- 1 teaspoon salt
- 1⁄2 teaspoon celery seed
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup dry red wine
Directions See How It's Made
- Melt the butter in a nonreactive, large, deep skillet over medium heat.
- Add the onions and bell peppers and cook until the onions are translucent and the peppers are soft, 5 minutes.
- Use a slotted spoon to remove the vegetables to a bowl.
- Add the chicken and brown on all sides, 3 minutes per side.
- Return the vegetables to the pan, add the garlic, and cook for 1 minute.
- Add the stewed tomatoes, tomato sauce, bay leaves, oregano, salt, celery seeds, and pepper and stir well.
- Cover, reduce the heat to low, and simmer until the chicken is cooked through and the sauce is thick, 45 minutes.
- Slowly pour the wine into the skillet and stir to combine.
- Cook for 2 minutes more and serve.