I've said it before and I'll say it again. I love to cook yummy meals for my family!
The sweet, savory aroma wafting through the house, the sounds of my kids being kids heard from the kitchen, the content on my hubbie's face as he walks in from a long day to a perfectly clean house (a mom can dream) and he can almost taste dinner it smells so good, and the sitting done together to enjoy the goodness with full bellies and laughs.
Ok, so this does not happen every night! I think that's why I enjoy it so much when it does! Again, a mom can dream!
So, recently I made this dish and it was divine. I let it cook in the dutch oven all day on low and within an hour you could smell it! I just kept hoping it was going to taste as good as it smelled!
- 2 1/2 tablespoons olive oil, divided
- 2 red bell peppers, sliced
- 1 large onion, sliced
- 3 cloves garlic, chopped
- 2 celery stalks, sliced
- 2 8-ounce packages mushrooms, sliced
- 2/3 cup red wine
- 1 cup chicken broth
- 1 28-ounce box or can tomato sauce
- 4 sprigs fresh rosemary
- 5 pounds chicken on the bone (I used drumsticks and thighs)
- salt and pepper, to taste
- garlic powder, to taste
- Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large saute pan. Add red peppers, green peppers, onions, garlic, celery and mushrooms. Saute until onions are translucent, about 6-7 minutes. Add red wine; simmer 2-3 minutes. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper.
- Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1 1/2 tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side.
- Place chicken in large Dutch oven. Pour sauce on top.
- Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving, if desired.
I served this with a delicious fruit salad and some perfectly crunchy rosemary bread.
Let me know what you think!