This is a variation on a dinner my grandfather used to make and paired with rice. We also love it with linguine.
6 bone-in & skin-on Chicken Thighs or 4 Chicken Quarters
1 Onion, diced
6 cloves Garlic, minced
1/2 cup Red Wine (like Côtes du Rhône)
1 pint Mushrooms, sliced
1 can (400g) Diced Tomatoes
500g box Tomato Sauce
EVOO (to coat the pan)
Salt & Pepper
Season the chicken with salt and pepper.
Heat the dutch oven or large heavy bottom frying pan with enough EVOO to coat the bottom of the pan. Medium-high heat.
Brown the chicken in shifts. Be sure not to over crowd the pan. Remove chicken to a plate.
In the same pan, add the diced onions and cook until slightly caramelized. Add the garlic and stir continuously so not to burn the garlic - about 1 minute.
Add in the red wine and cook down until evaporated by half.
Add in the mushrooms. Give them one good stir and let them sit for about 3 min before touching them again. Give another good stir and left sit again.
Add in the diced tomatoes and tomato sauce, and give it a good stir. Bring up to a light boil / heavy simmer.
Add the chicken back in skin side up.
Cook for 40 minutes and then flip the chicken - turn the dutch oven every ten minutes so that there are no hot spots on the bottom of the pan. Be sure to scrape the bottom of the pan every time you turn it. Then cook for an additional 10-15 minutes or until the chicken is fall off the bone tender and the sauce does not taste too acidic.
Serve over risotto, rice or pasta.