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At one point, I found myself with about 30 chicken drumsticks and some thighs in the freezer, before we were moving. I had to find a lot of ways to use them up and this is one of my favorites.


  • Chicken (I used 2 thighs and drumsticks which I skinned)
  • 1/3 cup flour (optional)
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped (I used half a red and half a green)
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/4 cup white wine
  • 1 can diced tomatoes
  • 1/4 cup chicken broth
  • 1 tsp. dried oregano
  • 1/8 tsp. red pepper flakes
  • salt and pepper
  • fresh basil


  • Sprinkle chicken pieces with salt and pepper.
  • If desired, dredge in flour. Heat olive oil in saucier.
  • Add chicken pieces and brown on all sides. Remove from pot.
  • Add onions, pepper, and mushrooms to saucier. Cook about 4 minutes before adding garlic.
  • Cook an additional minute.
  • Stir in wine.
  • Scrape up browned bits and allow liquid to reduce by about half.
  • Add diced tomatoes, chicken broth, oregano, red pepper flakes, salt and pepper.
  • Bring to a simmer.
  • Return chicken pieces to the pan.
  • Simmer until chicken is cooked through, about 20 minutes (depending on what cut of chicken you are using).
  • Top with fresh basil and grated cheese.
  • We had this over whole wheat spaghetti.

Categories: Dinner  Italian  Main Dish  Poultry 
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