Ingredients
1- 3 ½ lb Chicken - cut into pieces
1 c. Flour
¼ c. Olive Oil
3 oz. Pancetta - diced (optional)
1 Onion - small dice
3 Garlic Cloves - minced
2 T. Rosemary - minced
1 T. Oregano - minced
1 Bay Leaf
½ c. Dry White Wine
1- 28 oz Can Whole Tomatoes - hand crushed, liquid reserved
1 c. Cremini Mushrooms - sliced
Salt & Pepper
Preparation
Heat the oil in a large casserole. Dust the chicken pieces with flour and shake off excess then brown in oil on all sides; about 6-7 minutes. Transfer chicken to a platter to rest. Reduce heat to medium and add the pancetta, onion, garlic, mushrooms and herbs and cook, stirring, until onion softens, about 5 minutes.
Return browned chicken to the pan and raise the heat to high. Add the white wine and cook until reduced by half, about 5 minutes. Add the tomatoes with their liquid and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer and partially cover pan. Simmer until chicken is tender, about 45 minutes; seasoning as necessary.
