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1
Cut each chicken into twelve pieces: With a sturdy knife or kitchen shears, remove the backbone by cutting along both sides.
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2
Remove the wingtips.
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3
Reserve the backbone, wingtips, and gibletsexcept for the liverto make chicken stock.
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4
(See page 74.
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5
Or, if you like, cut the backbone in half crosswise and add it to this dish.)
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6
Place the chicken, breast side down, on a cutting board and cut the chicken into halves by cutting through the breastbone lengthwise.
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7
Cut off the wing at the joint that connects it to the breast, then cut each wing in half at the joint.
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8
Separate the leg from the breast.
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9
Cut the leg in half at the joint.
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10
Cut the breast in half crosswise, giving the knife a good whack when you get to the bone to separate the breast cleanly into halves.
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11
Repeat with the remaining chicken.
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12
Season the chicken pieces generously with salt and pepper.
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13
Dredge the pieces in flour, coating them lightly and tapping off excess flour.
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14
In a wide (at least 12-inch) 5-quart braising pan, heat the vegetable oil with 2 tablespoons of the olive oil until a piece of chicken dipped in the oil gives off a very lively sizzle.
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15
Add as many pieces of chicken to the pan as will fit without touching.
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16
Do not crowd chicken; if skillet is not wide enough to fit all of the chicken, brown it in batches.
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17
Remove chicken pieces from the skillet as they brown, adding some of the remaining pieces of chicken to take their place.
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18
Remove all chicken from the skillet, add the onion to the fat remaining in the pan, and cook, stirring, 5 minutes.
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19
Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes.
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20
Add the tomatoes and oregano, season lightly with salt and pepper, and bring to a boil.
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21
Tuck the chicken into the sauce, adjust the heat to a gentle boil, and cover the pan.
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22
Cook, stirring a few times, 20 minutes.
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23
Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
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24
Add the mushrooms and peppers and toss until the peppers are wilted but still quite crunchy, about 8 minutes.
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25
Season the vegetables with salt.
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26
Stir the peppers and mushrooms into the chicken pan.
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27
Cook, covered, until the chicken and vegetables are tender, 10 to 15 minutes.
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28
Check the level of the liquid as the chicken cooks.
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29
There should be enough liquid barely to cover the chicken.
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30
If necessary, add small amounts of water to maintain the level of liquid as the chicken cooks.
