The Ospidillo Cafe Chicken Cacciatore - cooking recipe

Ingredients

12 chicken pieces, various, skin on
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 tablespoons olive oil
1 cup white onion, sliced lengthwise
1 bell pepper, de-seeded and chopped (optional)
2 fresh garlic cloves, minced
1/2 cup dry red wine
30 ounces Italian-style tomatoes, diced, with juice
1/2 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced
1 teaspoon dried oregano
1 tablespoon dried sweet basil leaves

Preparation

In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
Serve over cooked spaghetti.