INGREDIENTS
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One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on)
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Salt
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2 Tbsp extra virgin olive oil
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1 medium onion, thinly sliced root to tip, about 1 1/2 cups
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1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices
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8 ounces cremini mushrooms, thickly sliced
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2 garlic cloves, thinly sliced
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1/3 cup white or red wine
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2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices, or 1 28 ounce can of plum tomatoes in their juice
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1/2 teaspoon freshly ground black pepper
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1 teaspoon dry thyme (or 2 teaspoons fresh, chopped)
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1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)