1/2 c olive oil
8 chicken thighs (can use breasts, but thighs are better)
2 celery stalks, sliced
2 carrots, peeled and sliced thin
1 onion, chopped
1 c dry white wine such as Pinot Grigio
1 (28oz) can crushed tomatoes, undrained
salt and pepper
1/2 tsp oregano
fresh basil leaves
DirectionsHeat oil in a large skillet over medium high heat. Add the chicken, skin side down, and brown, turning occasionally, about 10 to 15 minutes. Remove the chicken with a slotted spoon and set aside.
Add the celery, carrots and onion and cook, stirring, until the vegetables soften. Add the wine and cook, stirring and scraping up the brown bits from the bottom of the skillet, until the wine reduced by half.
Return chicken to the pan, skin side up. Stir in tomatoes and add salt and pepper to taste. Bring to a boil, then reduce heat to a simmer, add oregano and basil.
Cook, partially covered for 30 minutes or so until the chicken is tender.