Ingredients:

  • 6 pieces (approx. 3 lbs) Bone-in, Skin-on Chicken (Thighs/Legs)
  • 3 Tbsp Olive Oil
  • 1 large, diced Yellow Onion
  • 2 Bell Peppers (Red and Green), roughly chopped
  • 8 oz Cremini Mushrooms, sliced
  • 4 cloves, minced Garlic
  • 1/2 cup Dry Red Wine (e.g., Chianti, Merlot)
  • 28 oz can Crushed Tomatoes (Canned)
  • 1 cup Chicken Broth (Low Sodium)

Instructions:

  1. Pat the bone-in, skin-on chicken pieces completely dry. This is critical for achieving the Maillard reaction.
  2. Heat 2 Tbsp of the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken in batches until deeply browned on all sides. Remove the chicken and set aside, reserving the browned fond on the bottom of the pot.
  3. Add the remaining 1 Tbsp of olive oil, the diced yellow onion, bell peppers, and sliced mushrooms to the pot. Sauté until the vegetables have softened, about 8-10 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the 1/2 cup of Dry Red Wine to deglaze the pot, scraping up all the flavorful browned bits (fond) from the bottom.
  6. Return the chicken to the pot. Add the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer.
  7. Cover the pot and transfer it to a preheated oven, or maintain a gentle simmer on the stovetop, for the required 75 minutes. This slow simmer ensures collagen breakdown and flavor concentration, resulting in the desired velvety sauce texture.
  8. Check the seasoning and serve immediately.