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Season chicken with salt, pepper and Italian seasoning. Heat a heavy cast iron skillet, drizzled with olive oil.
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Place chicken skin-side down, and do not move it until it reaches a deep golden brown. Turn and brown other side. Remove chicken and set aside.
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Add vegetables, garlic, salt and pepper to hot skillet and saute for 5 minutes.
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Add sauce and wine; let reduce until thickened.
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Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
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Place the chicken back into the pan. Coat with sauce and simmer on low for 1-2 hours or until chicken falls off the bone.
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Serve with polenta or warm, crusty bread.
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