Source: dLife

Chicken flavored with olive oil, onion, garlic, bell pepper, mushrooms, oregano, basil, and white wine in a home-style tomato sauce.

Servings

8 Chicken, broiler/fryer, thigh, with o skin, raw
1 tbsp olive oil
1 cup fresh chopped onion
2 large garlic cloves , minced
1 medium red bell peppers , seeded and chopped
0.5 lb fresh medium mushrooms , sliced
1 quart canned tomato sauce
2 tsp oregano leaves , crushed
1 tsp dried basil , crushed
1 cup white wine (or water)
0.25 cup chopped parsley (flat leaf)

1 Remove and discard chicken skin and any visible fat. Rinse chicken pieces and pat dry with paper towels.
2 Heat the oil in a large nonstick skillet. Add chicken pieces and brown on both sides, about 7 to 8 minutes total.
3 Transfer chicken pieces to two 8-inch square foil pans, 4 chicken pieces per pan. Set aside.
4 Add garlic, onion, mushrooms, and bell pepper to the skillet and sauté over low heat, stirring occasionally, until onion is flaccid and liquid has been absorbed, about 10 minutes.
5 Stir in reserved tomato sauce, oregano, basil, wine, and parsley. Cook, stirring occasionally, until sauce flavors blend, about 15 minutes. Remove from stove and cool for about 15 minutes.
6 Preheat oven to 375 degrees F.
7 Spoon sauce equally over the reserved chicken pieces and top each with half of the olive slices. Cover and seal with aluminum foil.
8 Bake the dish, covered, until sauce is bubbling and chicken is no longer pink at the bone, about 30 minutes.

Make sure to choose a dry white wine for this recipe! This dish freezes well! When ready to bake, preheat over to 375 degrees F and bake, covered, about 1 hour, or until sauce is bubbling and chicken is no longer pink at the bone.