One of my favorite dishes growing up was Chicken Cacciatore made with fresh ingredients and a decent Italian white wine.
3-4 Chicken Leg Quarters (split into leg and thigh w breast bone removed)
1/2 – 3/4 Cups All Purpose Flour (to coat chicken)
3/4 Cup Olive Oil
4 Cloves Garlic
7 Oz Mushrooms (optional)
1 Large Onion
1 each Green and Red Pepper (diced or sliced by choice)
1 Cup Dry Italian White Wine
3 Tblsp. Tomato Paste
1 14oz Can Whole Tomatoes (crushed by Hand)
1 Tsp. Red Pepper Flakes
1 Tsp Oregano
In a 6 qt Dutch Oven add Olive Oil and heat to 350* . Use Flour to lightly coat chicken pieces and WORKING IN BATCHES brown as much as possible the exterior of each piece of chicken. Brown all sides (about 4-5 minutes), remove to plate when done. Sear garlic in remaining oil to extract flavors and remove to plate with chicken.Add the onion, green and red peppers to the reserved olive oil, and cook over medium heat till translucent. Add the mushrooms (optional) and cook till soft (2-3 minutes).Add the tomatoes, wine, red pepper (to taste) and oregano and simmer till reduced by half. Return the chicken and garlic to the pot. Cover and simmer 15 minutes. Uncover and simmer an additional 10-15 minutes or until chicken is done.Stir in fresh 8-10 Fresh basil leaves about 2 minutes prior to removing. Serve over pasta with fresh grated Parmesan Cheese.