Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 2 tablespoons (30g) all-purpose flour (optional, for browning)
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 cup (240ml) dry red wine (e.g., Chianti, Merlot) OR 1 cup chicken broth
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (2g) dried oregano
  • ½ teaspoon (1g) dried basil
  • ¼ teaspoon (0.5g) red pepper flakes (optional, for a touch of heat)
  • 1 bay leaf
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season chicken pieces with salt, pepper, and flour (if using).
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken on all sides. Remove the chicken and set aside.
  3. Add onion and bell pepper to the Dutch oven and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, red wine (or chicken broth), tomato paste, oregano, basil, red pepper flakes (if using), and bay leaf. Bring to a simmer.
  5. Return the chicken to the Dutch oven, nestling it into the sauce. Cover and simmer for at least 1 hour, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
  6. Remove the bay leaf. Taste and adjust seasoning as needed (salt, pepper, a pinch of sugar if the sauce is too acidic). Garnish with fresh parsley and serve hot.