Ingredients:
7 chicken legs
1 (28 ounce) cans crushed tomatoes
1 (8 ounce) cans tomato sauce
1/4 cup merlot
1 large onions, diced
2 garlic cloves, minced
1 teaspoon basil
1/2 teaspoon oregano
salt and pepper
celery salt
3 carrots, peeled and diced
olive oil
Directions:
In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
Pour in tomatoes and sauce and add spices.
Reduce heat and simmer for minimum hour to 2 hours.
Serve over favorite pasta along side a large garden salad and garlic bread.
Top dish with freshly grated romano or parmesan cheese.
Servings: 4
Time preparation: 5 min.
Time total: 125 min.