Bare with me as it is my own, so amounts are dicey...
2lbs. Bone in Chicken (I used skinless legs and thighs)
drizzle of EVOO
salt and pepper
1/2 lb baby carrots
1 shallot
2 cloves garlic minced
3 red peppers, chopped
1 can muchrooms
1 large (28 oz) can of diced tomatoes
1 cup red cooking wine
fresh basil
Make sure you start with a large deep pot. Large enough for all chicken to fit in one layer on the bottom. Salt and pepper the chicken. Get EVOO hot in pot and add chicken. Cook on each side about 5 minutes or until carmelized. Once chicken is browned on each side remove from pan.
Add diced shallot to drippings in pot, add red pepper and carrots. Once veggies start to soften add garlic. Allow garlic to sweat a bit. Add mushrooms. Remove all veggies from pan and add chicken back in at the bottom in a single layer, pour veggies on top, add tomatoes and wine. Allow to simmer. Chop a decent amount of fresh basil and add to put. Stir while leaving chicken on bottom. Reduce hit to a low simmer. Cover and cook for 20-30 minutes.
I served with rice and wine. Enjoy!
