Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!
Ingredients
- extra-virgin olive oil: 2 Tbsp (to taste)
- chicken leg quarters with skin: 8 piece (8 ounce)
- bell pepper: 1 piece (chopped)
- medium onion: 1 piece (chopped)
- stalk celery with leaves: 1 piece (chopped)
- medium carrot: 1 piece (chopped)
- garlic: 4 clove (minced)
- tomato paste: 1 can (6 ounce can)
- San Marzano tomatoes: 1 can (28 ounce can, crushed)
- red wine: 1 cup
- ground allspice: 1 Tbsp
- bay leaf: 1 piece
- seasoning sauce (such as Maggi®): 0.125 tsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
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Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
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Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
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Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
