I like Italian food so this is a dish I put together and really enjoy. I like to serve over fettuccine. I am sure someone has a recipe like it but this is mine. I like dark meat so I used leg quarter for this recipe but you can use breast as well or all of the chicken. It really gets good to let the chicken cook till it is almost falling off the bone.
1In a large Dutch oven pour in the olive oil and start over medium heat. Place the chicken in the pot skin side down first and let cook lightly on both sides not done. Remove from pot set aside.
2Saute the garlic be careful not to burn about 5 minutes on medium low heat, Add the onion and saute until tender. Add bell pepper and mushrooms keep cooking on medium until all tender. Add in the seasonings with salt and pepper to taste. Stir together a little
3Add the tomatoes and puree. Bring to a boil over medium high heat. When bubbling add the wine and chicken to the pot. Cover pot and let come to a boil be careful not to burn. Reduce the heat to medium and allow to cook for about 35 minutes stirring often. Turn down to medium low and allow to cook until the chicken is done and so tender it falls away from the bone. If it is not thick add about one small can of tomatoe paste to the mixture. Be sure to keep stirring so it does not stick and burn.
4When done allow to rest about 5 minutes if grease is on top skim off.
It should take about an hour to complete the cooking process the longer the better to me.
5Prepare the pasta according to direction on the box. Drain and serve in platter with the sauce over the pasta and chicken on plate Be sure to salt the pasta while in the boiling water.