This dish is just the epitome of italian comfort food. Usually my family served it with pasta but a nice soft polenta is just as wonderful.
4 chicken leg quarters (drumstick and thigh together)
3 tablespoons olive oil
1 large onion chopped
5 cloves fresh garlic
½ green bell pepper chopped
½ red bell pepper chopped
1/4 cup white or red wine- your choice
1 28oz can of whole peeled tomatoes, crushed
2-3 large fresh basil leaves chopped
salt and pepper to taste
In a large deep pan sauté chicken pieces in oil for approximately 10 minutes or until browned on the outside.
Remove chicken from pan and set aside
Add Onions, bell peppers and garlic to the pan and cook until onions are translucent.
Stir in the wine and then the tomatoes and basil. Then add the chicken back to the pan and coat with the sauce
Add salt and pepper to taste
Cover and cook on medium low heat for 60 minutes . Keep checking the pan if sauce thickens too soon add a small amount (¼ to ½ cup) of water or more wine to the pan if needed. If the sauce is too thin remove cover turn up the heat and let the sauce reduce. Keep an eye on it though it can dry out faster than you think.
Serve over pasta if desired or just with crispy Italian bread and lots of fresh grated Romano cheese.