Prep 30 mins
Cook 45 mins
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
- 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.
We love this recipe! I've made it twice--once with the red wine and once with grape juice instead. Excellent both ways. Very flavorful.
Made this for dinner last night and it was really good. It was very easy to prepare and I had all the ingredients on hand. I added mushrooms and used chicken tenderloins . My kids ate it up. I will definitely make this again.Thanks for a great recipe
Excellent recipe! I served this with spaghettti and was very impressed. Also, I marinated the chicken in italian dressing for a half hour in the fridge and omitted the salt.