1/4 c olive
1tsp minced garlic
1 large onion,diced
1/4 tsp dried rosemary
1/2 tsp dried parsley flakes
3/4 tsp dried oregano
3/4 tsp course salt
1 small hot red pepper, minced
4 chicken thighs and drumsticks, about 3 lbs
2 whole chicken breasts
1/2 C red wine vinegar
6 c drained & seeded whole tomatoes diced
1/4 c chopped basil leaves
1/4 c white wine
1/2 c black olives, pitted
1 small can of cut up mushrooms
1 bag of Egg Noodles or rice
Heat oil, garlic onion, rosemary, parsley, oregano, salt and hot pepper in a large shallow saucepan over medium heat. Cook stirring occasionally until the onions are translucent, but not browed. Add chicken and cook turning occasionally until well browed on both sides, about 30 minutes. Add vinegar and cook until reduced by half, about 10 to 12 minutes.
Meanwhile place 1/3 of the tomatoes in the jar of a blender and puree just crushing the tomatoes.
Repeat with remaining tomatoes. Add tomatoes remaining 1/4 tsp of salt and 1/4 tsp oregano to the chicken mixture. Cook until the tomatoes have reduced and thickened slightly, about 20 minutes.
Add basil, wine,olives,peppers and mushrooms. Cook until the peppers have softened and the chicken is very tender.
Serve over Egg Noodles or rice.