This Italian meal is a favorite of Italian Americans. It is traditionally served with pasta and Crusty Italian bread.

Serves: 4 to 6

INGREDIENTS

30 40 4 pounds chicken part

salt and pepper

1/4 cup oil

1/2-pound mushrooms, sliced

1 medium onion, diced

1 teaspoon minced garlic

1 (15oz) can tomato sauce

1 (6oz) can tomato paste

1 (28oz) can diced tomatoes

3/4 cup dry red wine

1 teaspoon dried basil

1 teaspoon dried oregano

3 tablespoons all-purpose flour

DIRECTIONS

1. Cut the chicken legs to separate the thighs and drumsticks. Rinse the chicken and dry with paper towels. Remove as much fat as possible. Salt and pepper lightly.
2. Heat the oil in a large Dutch oven over medium-high heat. Use tongs to add a single layer of chicken pieces to the pan; do not overcrowd. Cook until browned all over, about 5 minutes per side. Transfer chicken to a plate and keep warm.
3. Add the mushrooms and onion to the Dutch oven and sauté until the onion is softened, about 3 minutes. Add the garlic and sauté for 1 more minute.
4. Return the chicken to the Dutch oven. In a bowl, mix the tomato sauce, tomato paste, tomatoes, wine, basil, and oregano. Add the flour and mix well. Season to taste with salt and pepper. Pour the mixture over the chicken. Cover and simmer about 45 minutes, until the chicken is tender. Serve hot.

Bon Appetit 😋