FEEDS: 4

WHAT YOU’LL NEED:

• 1 whole chicken, cut into 8 pieces
• ¼ C. flour
• ½ t. seasoned salt and pepper
• 3 T. canola oil
• 1 medium onion, rough dice
• 5 cloves garlic, sliced
• ½ C. red wine
• 14.5 oz. can diced tomatoes
• 2 bay leaves
• ¼ t. crushed pepper flakes
• ½ t. Italian seasonings
• ½ C. sliced stuffed green olives
• 1 T. drained capers

LET'S COOK

Cut the chicken into breast, leg, thigh and wing pieces. Mix the flour, salt and pepper in a bowl and heat the oil over a medium high burner in a pan that can eventually be put in the oven. Dredge the chicken well in the flour mix, then place in the hot oil and fry on both sides till nicely browned.

Remove the chicken to a plate, drop in the onions and cook until they’re browned. Add remaining flour to the pan, stir it up, and then stir in the wine, tomatoes, bay, red pepper and Italian seasonings. Bring to a boil, nestle in the cooked chicken, spoon some of the sauce on the chicken.

Then slide the pan in a preheated 325 degree oven, uncovered, and bake for 30 minutes. When that time is up, scatter with the olives and capers; stir it in a bit, then serve on cooked pasta, rice or even some mashed potatoes.

MORE IDEAS:

Boned breast and thighs are perfect in this recipe.