Ingredients:
4 chicken legs and thighs
1 onion, chopped
1 green pepper, chopped
2 carrots, chopped
2 29 oz cans tomato puree
1 tsp salt
1-2 cloves chopped garlic
ground pepper
1 tsp sweet basil
2 bay leaves
olive or vegetable oil
3/4 c dry red wine
1 c quartered mushrooms |
Directions:
In a 350 degree oven, bake the chicken legs and thighs until
done. In a large skillet, sauté the onions, garlic, carrots
and green peppers in 2-3 Tablespoons of oil until onions are
translucent and vegetables are tender. Add the tomato puree,
salt, pepper, bay leaves, basil and the red wine. Simmer 15-20
minutes. Add the baked chicken pieces to the pan along with
the mushrooms. Cover and simmer an additional 20-30 minutes.
Remove the bay leaves and serve chicken in sauce over pasta
of your choice, preferably vermicelli or spaghetti. Enjoy!!
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