Ronnie's Notes
This entrée has plenty of rich, fragrant gravy! Serve it with polenta or pasta and a bright green vegetable like broccoli rabe, spinach, or broccoli.
Instructions
Rinse and dry the chicken parts.
Heat the olive oil in a large sauté pan over medium heat and cook the chicken, turning the pieces occasionally, for or until the skin is lightly browned.
Remove the chicken to a dish.
Discard all but a film of fat from the pan.
Add the onions and mushrooms and cook for or until the vegetables have softened.
Add the garlic and stir briefly.
Return the chicken and accumulated juices to the pan.
Place the vegetables on top of the chicken.
Sprinkle the ingredients with the parsley, basil, and pepper to taste.
Add the tomatoes and wine or stock and bring to a boil.
Cover the pan, turn heat to low-medium and cook for , basting 3 to 4 times, or until chicken is cooked through.
Makes 4 servings.