Recipe: Italian Chicken

Italian Chicken

Ingredients:

2 Tsp of EVOO
Salt, Pepper and Chicken Broth Powder to season Chicken Legs
4 Chicken tight (dark meat)
2 strips of chopped Bacon
1/2 sliced Onion
1 can of Tomato with juice
1 Tsp of Tomato Paste
1 box of thick sliced Mushroom
3 cloves of crushed Garlic
1 stock of diced Celery
Some Celery Leave for garnish (optional)
2 cups of Dry White Wine (Pinot Grigio, Sauvignon Blanc, and Unoaked Chardonnay)
1 tsp of Sugar
1 tsp of dried Oregano
1 Bay Leaf
1 branch of Rosemary
Dashes of Red Pepper Flakes (optional)

Instructions:

Preheat Oven 350F
Season chicken legs with generous salt, pepper and chicken broth powder
Drizzle EVOO to coat the chicken legs
Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready
Add the chopped bacon in to stir fried
Add chicken legs is sear both side for golden color for about 3-4 mins each side
Turn heat to medium low heat and garlic, onion, celery, sugar
Season with salt and pepper
Stir well and cook for 8 mins and then add half of the thick slices of mushroom
Add tomato paste and can of tomato with juice
Add the herbs in
Let everything incorporate and cover with lid
Put Dutch Oven in the preheat over for 20 mins
Taste liquid, add seasoning if needed
Add red pepper flakes and garnish with celery leaves (optional)
Serve

Tips:
Serve with pasta or garlic bread
Since this dish is with plenty of flavorful liquid, add orzo in the last 10 mins to kill two birds with one stone