“An inexpensive alternative to veal. The longer it cooks the richer the sauce gets.
8 chicken thighs
1 medium onions
1 medium carrots
2 garlic cloves
1/2 green pepper
3/4 cup red wine
1 (16 ounce) cans diced tomatoes
1 (16 ounce) cans tomato sauce
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon dried chili flakes.
Salt and pepper thighs and saute in 1T. olive oil.
Chop onion, carrot, celery,green pepper and garlic into a fine mince.
Remove chicken thighs when brown on both sides.
Add veggies to pan and cook till soft.
Deglaze pan with red wine and reduce by half.
Add tomato sauce, diced tomatoes, oregano,basil and parsley
Cook till bubbly then add thighs back to the pan.
Simmer 40-60 minutes.