*Serves 3-4 People*
Tip: If you eat spicy, this dish tastes great with chillies added to the sauce or over the meat while cooking!
8 chicken thighs with bone (skin removed)
8 chicken drumsticks (skin removed)
1 cup black dried olives with pits (found mostly at bakeries and some supermarkets)
2 large cans (28 oz) whole tomatoes (preferably San Marzano tomatoes)
1 medium onion, chopped
2 garlic cloves, sliced
1 cubanelle pepper (cut into chunks), optional
1/2 cup white wine
1 tsp. sea salt, 1/2 tsp. black pepper & 1 tsp. oregano (for the sauce)
1 tsp. sea salt, 1/2 tsp. black pepper, 1/2 tsp. garlic powder & 2 tbsp. oregano (for the chicken)
2 tbsp. olive oil (for the sauce)
For the sauce:
In a medium size saucepan, heat up the olive oil and add the onion and garlic, cook on low heat stirring often for about 2-3 minutes then add the cubanelle pepper and cook for another minute. Add the canned tomatoes and using a masher, crush up most of the tomatoes while leaving some chunks. Add the salt, pepper and oregano. Bring to a boil and simmer for about 15 minutes. Turn off heat and put aside.
Preheat oven at 425 degrees F.
For the chicken:
Remove the skin on all the chicken, wash and season with the salt, black pepper, garlic powder and oregano. Place on a lightly greased oven baking dish not overlapping any of the chicken. Add the white wine and place in the oven uncovered for 15-20 minutes to get a light golden colour on the meat.
Reduce oven to 400 degrees F.
Now place the sauce mixture over top all the chicken pieces, add the olives on top, as well as more oregano on top. Cover with foil and bake for 1 1/2 hours. Remove the foil and bake for an additional 20-30 minutes.
Serve Hot and with Crunchy Bread!
*Total Baking Time: 2 hours and 15 minutes*
Note: There is no added oil to this chicken dish. The only oil used is for the sauce and for the pan to prevent chicken from sticking!