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1
Mix salt, pepper& flour together.
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2
Wash chicken (taking off excess skin& roll in flour mixture).
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3
Put a little onion& a bit of the garlic& a few whole basil leaves in 3/4 the oil, then brown chicken on all sides in the oil.
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4
Remove from the pan and drain on paper towels (May need to add more oil as you go along).
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5
Remove gristle from pan, leaving the oil; add the onion& half the garlic and stir until onion is just wilted, then add, zucchini& mushrooms- cook, stirring for a moment (not long, it will also be cooking in the oven).
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6
Place the browned chicken pieces into a large oven-proof casserole& pour the onion-veggie mixture over the chicken.
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7
In the same frying pan, add the rest (1/4 cup) of the oil& add the other half of the garlic, then add the crushed tomatoes, bay leaves, Italian spices, and wine.
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8
Simmer a few minutes.
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9
Pour over the chicken, cover and bake in a 350 degree oven about 45 minutes or until the chicken is done; then, uncover the chicken, top with chopped basil& parmesan and bake an additional 15-20 minutes to allow cheese to melt& sauce to thicken.
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10
Serve with white rice with a little of the sauce on top.
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11
Note: To reduce fat& calories, you can remove the skin from the chicken& omit the olive oil from the sauce.
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12
I prefer to remove the skin while eating- the basil& chesse form a kind of crust so you can still have that without the skin.
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13
Cooking with the skin on keeps the chicken moist.
