Ingredients
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8 pieces Chicken
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2 Tbsp All-purpose Flour
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1/2 tsp Salt
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1/4 tsp Pepper
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2 Tbsp Vegetable Oil
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1 diced Onion
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2 cloves, minced Garlic
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1 chopped Green Pepper
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2 stalks, chopped Celery
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1 tsp Thyme
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1 tsp Basil
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1 tsp Oregano
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1 can (28oz) Diced Tomatoes
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1/2 cup Chicken Stock
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1/3 cup Tomato Paste
Tips
Feel free to mix and match the types of chicken pieces you use, and be sure to use bone-in with skin for extra flavour.
Instead of chicken stock and tomato paste, you can use any pasta sauce you might have handy.
And let it simmer for as long as you possibly can – 2 hours is the very least!
Steps
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1
Done
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Toss chicken with flour, salt and pepper. In a large dutch oven, heat half the oil and brown the chicken. Transfer chicken to plate and drain fat from the pan. |
|
2
Done
|
Heat remaining oil in pan, fry onions, celery, green pepper and herbs for 4 minutes. Stir in tomatoes, stock and tomato paste. Bring to a boil. |
|
3
Done
|
Return chicken and any juices to pan. Reduce heat and simmer until thickened and juice runs clear. Simmer for many hours, if possible. |
