4 pounds chicken legs, thighs and wings, bone-in and skin-on
Olive oil, for drizzling (not extra-virgin)
Salt and ground black pepper
1/2 yellow onion, thinly sliced
2 to 3 cloves garlic, sliced
2 tablespoons chopped hot Italian pepper, optional
3 tablespoons olive oil (not extra-virgin)
1 large green bell pepper, sliced into strips 1/2-inch wide and 3 inches long
1 large red bell pepper, sliced into strips 1/2-inch wide and 3 inches long
6 ounces whole white mushrooms, sliced 1/4-inch thick
1 cup salt-cured black olives with pits
Salt and ground black pepper
Three 28-ounce cans whole San Marzano tomatoes
2 tablespoons chopped parsley
Rice or polenta, for serving, optional
Jimmy M.
Super easy, really nice family style dish. Made it with roast potatoes. Simmer the sauce for about 2-3 hrs to really help the veggies break down a bit.
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