This method of cooking this classic dish eliminates any excess chicken fat in the sauce. The texture of the sauce is subsequently thicker and richer tasting.
(2) Chicken Legs
(2) Chicken Thighs
(4) Chicken Breasts
6 Ounces Of Tomato Paste
42 Ounces Of San Marzano Tomatoes Hand Crushed With the Can Juices
3/4 Cup Of Dry White Wine (Choose One That You Would Drink)
(2) Minced Garlic Cloves
A Red Bell Pepper With The Stem And The Seeds Removed Cut Into About One Inch Pieces
(2) Red Hot Cherry Peppers Cut Into About 1/2 Inch Pieces (More If You Like Spicy Foods)
3/4 Cup Of Diced Spanish Onion
(8) Whole Fresh Basil Leaves
(3) Whole Fresh Italian Parsley Sprigs
(1) Whole Fresh Oregano Sprig
(3) Teaspoons Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
(2) Tablespoons Of Olive Oil
Sprinkle the chicken pieces on both sides with a teaspoon of sea salt and the black pepper.
Preheat the oven to 325 degrees.
Into a Dutch oven, add the olive oil. Put the pot on medium high heat for three minutes. Place the chicken pieces into the pot. Brown the chicken on both sides. Note: Do not crowd the pot as the chicken will not sear properly. Depending on the size of the chicken pieces, you may need to cook the chicken in two batches. Place the chicken on a sheet pan. Roast the chicken in the preheated oven for one hour. Remove the chicken from the sheet pan and set it aside.
Discard the chicken fat that has accumulated in the Dutch oven but retain the brown bits that are on the bottom of the pot. Put the Dutch oven on medium heat. Add the garlic, the onions, the peppers, and two teaspoons of sea salt. Cook while stirring for three minutes. Add the white wine. Scrape the bottom of the pot to release the brown bits that have accumulated. Let the wine cook with the vegetables for four minutes. Add the tomato paste. Stir to incorporate the tomato paste with the wine and the vegetables. Add the tomatoes. Stir again. Taste and add more sea salt, if needed. Add the basil, the parsley, and the oregano to the Dutch oven. Finally, add the chicken back to the pot.
Place the Dutch oven uncovered in a preheated oven set at 375 degrees. Bake for one hour. Before serving, remove the parsley and the oregano sprigs.
Serve with spaghetti and grated cheese.