¼ cup extra-virgin olive oil
1–2 medium onions, sliced
12 ounces mushrooms, cleaned and sliced
(My grandmother peeled them and snapped the stems off and sliced those separately.)
4 garlic cloves, sliced
1 chicken, cut into parts
½ cup flour with 1 teaspoon salt and
¼ teaspoon pepper mixed in
½ cup leftover red wine
2 pounds tomatoes, diced
½ teaspoon crushed red pepper (optional)
½ cup minced parsley
Salt and pepper to taste
Coat the chicken with the seasoned flour and set aside. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and sauté until translucent; add the mushrooms and sauté until golden. Add the garlic and stir until aromatic (about a minute). Remove from pan and place in a bowl big enough for the chicken too.
Add the next 2 tablespoons of olive oil to the pan. Make sure it is steaming hot. Brown the chicken on both sides (about 6 minutes per side), and remove from pan. Deglaze the pan with the red wine; add the tomatoes, crushed red pepper (if using) and minced parsley. Simmer until soft. Add the chicken and mushroom-onion mixture into the pan and simmer for about an hour on a low heat. Salt and pepper to taste.
Serve with rice, or over pasta, and a side salad.
CAROLE MURKO is a culinary artist who learned how to cook by observing her mother and grandmother. Carole has emulated their passion for entertaining, cooking and feeding friends and family and translated it into her own way of honoring traditions by creating Heirloom Meals, a storytelling platform to share treasured family recipes, stories and tips.—“Savoring yesterday’s traditions today”—on the web at HeirloomMeals.com, on the radio (NPR) Robin Hood Radio, 91.5 FM and on TV (PBS). Previously, Carole had successful careers on Wall Street and in interior design and decoration.