Ingredients:
2 1/2-3 1/2 lbs chicken ( cut up)
2 medium onions ( sliced thin)
2 -3 cloves garlic ( minced)
2 tablespoons vegetable oil
1 (16 ounce) cans tomatoes ( cut up)
1 (8 ounce) cans tomato sauce
1 (4 ounce) cans sliced mushrooms ( drained)
2 -3 jalapeno peppers ( sliced or chopped with seeds)
2 bay leaves
2 teaspoons dried oregano or 2 teaspoons basil ( crushed)
1 teaspoon salt
1/2 teaspoon dried rosemary ( crushed)
1/4 teaspoon ground black pepper
1/4 cup dry white wine
Directions:
In a dutch oven pot cook onions, garlic and Jalapenos in oil until onions are tender.
Remove onion mixture and set aside.
In same pot brown chicken on all sides (add more oil if needed).
Return onion mixture to pot.
In a bowl combine tomatoes, tomato sauce, mushrooms, bay leaves, oregano or basil, salt, pepper and rosemary.
Pour mixture over chicken and onions in pot.
Cover and simmer for 30 minutes.
Stir in white wine.
Remove cover and continue to cook over low heat for about 15 more minutes stirring frequently to help break up some of the chicken as to thicken the sauce.
Discard bay leaves.
Serve over hot cooked noodles.
OPTIONAL: Remove chicken from pot after first 30 minutes of cooking–Let cool and debone–Add meat back to pot and continue cooking (This is my favorite way to prepare this dish-No bones!).
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.