6 chicken legs
6 chicken thighs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
3 garlic cloves crushed
1 cup dry red wine
1 large can Italian peeled tomatoes drained and chopped
1 teaspoon dried oregano
2 tablespoons finely chopped fresh Italian parsley
Clean and dry the chicken and season with salt and pepper. In a large frying pan, heat olive oil and butter over medium high heat add 1 clove of garlic crushed and saute lightly. Add the chicken, fry until golden brown on all sides. Add onion to pan and continue cook until softened. Add the remaining garlic and cook 30 seconds. Add wine, tomatoes and oregano. Bring to a boil, then reduce heat and simmer 30 minutes. Season with additional salt and pepper. Sprinkle with parsley just before serving.
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