
INGREDIENTS:
2 pounds chicken thighs and drumsticks
Large onion
4 cloves fresh garlic
Half a pound carrots
Half a pound celery
1 pound potatoes
One bell pepper
Half pound fresh mushrooms
Quarter cup white wine
16 ounces tomato sauce
4 Tablespoons olive oil
Four bay leaves
Salt and pepper to taste
METHOD:
Sauté chicken pieces in all of oil for approximately 10 minutes
Add Onions,carrots ,celery and garlic
Add bell peppers and mushrooms
Add white wine
Add potatoes
Add Bay leaf
Add tomato sauce
Add salt and pepper to taste
Cook on medium heat for 20 minutes or until internal chicken temperature is 170 degrees
Serve over buttered cappellini noodles