¼ cup extra-virgin olive oil
1–2 medium onions, sliced
12 ounces mushrooms, cleaned and sliced
(My grandmother peeled them and snapped the stems off and sliced those separately.)
4 garlic cloves, sliced
1 chicken, cut into parts
½ cup flour with 1 teaspoon salt and
¼ teaspoon pepper mixed in
½ cup leftover red wine
2 pounds tomatoes, diced
½ teaspoon crushed red pepper (optional)
½ cup minced parsley
Salt and pepper to taste
Coat the chicken with the seasoned flour and set aside. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions and sauté until translucent; add the mushrooms and sauté until golden. Add the garlic and stir until aromatic (about a minute). Remove from pan and place in a bowl big enough for the chicken too.
Add the next 2 tablespoons of olive oil to the pan. Make sure it is steaming hot. Brown the chicken on both sides (about 6 minutes per side), and remove from pan. Deglaze the pan with the red wine; add the tomatoes, crushed red pepper (if using) and minced parsley. Simmer until soft. Add the chicken and mushroom-onion mixture into the pan and simmer for about an hour on a low heat. Salt and pepper to taste.
Serve with rice, or over pasta, and a side salad.