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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 4 |
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I made this up while needing a idea for chicken legs, and the kids wanting some pasta I just through this one pot dish together. To my amazement there was none left over! Could also be finished in a crock pot. To add a little zip I added some crushed red pepper! Kick it up! Ingredients:
7 chicken legs |
1 (28 ounce) can crushed tomatoes |
1 (8 ounce) can tomato sauce |
1/4 cup merlot |
1 large onion, diced |
2 garlic cloves, minced |
1 teaspoon basil |
1/2 teaspoon oregano |
salt and pepper |
celery salt |
3 carrots, peeled and diced |
olive oil |
Directions:
1. In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
2. Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
3. Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
4. Pour in tomatoes and sauce and add spices.
5. Reduce heat and simmer for minimum hour to 2 hours.
6. Serve over favorite pasta along side a large garden salad and garlic bread.
7. Top dish with freshly grated romano or parmesan cheese.
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