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1
preheat oven to 325 degrees. In dutch oven or similar heavy pan, on medium-high heat, saute onions, celery, carrots, and peppers in about 1/8 c. olive oil for 10 minutes, until soft and starting to caramelize. Add garlic and cook 1 minute. Season with salt & pepper and remove vegetables to a plate.
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2
Add more olive oil and lightly brown thighs on each side. Lightly season with salt & pepper & Remove to plate. Add a bit more oil, if necessary, and lightly brown breasts - if using thin breasts, do not overcook! Season and Remove to plate.
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3
Turn heat to medium and deglaze pan with wine, getting up all the little browned pieces. This will take about 2-3 minutes. Add tomatoes, tomato sauce, and spices and stir. Adjust seasoning. Arrange thighs and breasts in this pan (dutch oven) and top with sauteed vegetables.
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4
Cover and place in 325 degree oven.Bake for about 1 1/4 hours, or until sauce takes on a deep rich color, but chicken is still moist. It can go a bit longer without harm if the lid is on tight! Chicken will be fork tender!
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5
Serve over rice or noodles, and perhaps a crusty bread to sop up the rich sauce.
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6
Excellent reheated the next day.
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7
**Can be done with bone-in chicken. Increase oven time to about 2 hours. We were thrilled at how moist the boneless chicken turned out, and it was very easy to eat...no bones in your sauce. All the ingredients are healthy, and when you use boneless skinless chicken, you greatly reduce your fat and calorie intake. There are plenty of vegetables, so a side salad is welcome but not essential. (That's good for us really lazy cooks!).
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8
Since this is suggested as a fall dish, because the color is so much like fall, have a nice crisp apple for dessert!
