Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.