Ingredients
4 Chicken thighs
4 Chicken drumstick
Essence
1/2 Cup Flour
1/4 Cup Olive Oil
1 Cup Chopped Onion (yellow or brown)
Salt
Pepper
2 Cups white mushrooms, sliced (optional, I put them in but usually much less)
4 or 5 Cloves finely chopped garlic—Up to you on how much you want to put in
1/2 Cup white wine (I have used Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio, I use mostly Riesling because that is what I like)
1 Cup chopped fresh tomatoes, peeled and seeded. Or you can use chopped tomatoes from the can, or whole canned tomatoes but take the seeds out and chop them. I have done it all different ways depending on my mood
For this, buy a handful of plum tomatoes. Cut a X in the top of the tomato (side opposite of the stem) Drop them into boiling water for a few minutes (you will see the skin coming off) immediately transfer them into an ice bath of water. The peel will come off easily. Remove the seeds and chop them
1 Cup tomato sauce
1 Cup Chicken Stock
1 Bay Leaf
2 Sprigs Thyme
1 Tablespoon basil torn
1/2 pound Fettuccine
Directions
Season the chicken with Essence
Season the flour with Essence
Dredge the chicken in the seasoned flour, coating completely shake off excess
Add oil to a large Dutch oven or pot over medium-high heat
When oil is hot, add chicken and brown 2 to 3 minutes on each side
Remove the chicken and set aside (The chicken is not cooked through at this time)
Add onions to pan
Season with salt and pepper
Saute for 2 minutes
Add mushrooms and garlic
Saute for 2 minutes
Stir in wine scrap up brown bits
Stir in Tomatoes, sauce, and stock
Bring mixture to a boil
Add Bay leaf, thyme, and basil
Add chicken back to the mixture
Reduce heat and simmer for 1 hour or till chicken is tender and cooked
Serve with pasta