This preparation is of Italian origin and can be prepared both from a whole chicken and from chicken legs or breast, as preferred. I found several variants: some with wine, others without, some with carrots and celery, others without, some without olives. So you can use whatever ingredients you like. We like vegetables and we used as many as possible, and the result was delicious.
You can also use another, semi-dry wine. I prefer semi-sweet red wine.
6 chicken legs
1 canned tomatoes in sauce
1 can of mushrooms
1 red bell pepper
1 yellow pepper
100g pitted olives
3 cloves of garlic
150 ml of red wine
1 small carrot
1 piece of celery
300 ml chicken soup
Method of preparation:
Preheat the oven to 180 degrees C.
Season the chicken with salt and pepper.
The pieces of meat are fried over low heat and turned on all sides. They step aside.
Cut the julienned onion and fry with the crushed garlic. Add the tomatoes to the mixed sauce, basil, oregano, salt and pepper to taste and simmer for a few minutes.
Add the wine and simmer over medium heat for 4-5 minutes to evaporate the alcohol.
Add sliced peppers, carrots and celery given on a small grater and mushrooms rinsed with water (and cut smaller, if necessary).
Add the chicken legs and chicken soup (or a cup of water), salt and pepper to taste and place the dish in the oven for 50-55 minutes.
Every 20 minutes, the chicken pieces are turned. After 30 minutes, add the olives.
When the meat is ready and the sauce has dropped, sprinkle with chopped parsley.
Serve the dish hot with polenta.