This is a simple yet classic version of an Italian classic. You will need about five hours from start to finish and it will serve 8.
- 8 chicken thighs
- 56 oz tomato sauce (2 cans)
- 2 green pepper – diced
- 1 onion diced
- 5 cloves garlic smashed and minced – separated
- Fresh basil or 1 TBL powder (maybe more)
- 2 TBL Fennel seeds
- 2 tsp sugar
- S & P to taste
- Garlic powder (optional)
- Olive oil
- Pasta – or your choosing. I like to use fettucine or penne.
- Mise en Place – prepare you ingredients before you start.
- Sauté onions in olive oil on MH until translucent (~5 mins). Half way through, add the green peppers.
- While onions are sautéing, warm up a second sauté pan with olive oil.
- Bread chicken. Add flour to a bowl along with salt, pepper and perhaps garlic powder. Pat each piece of chicken dry, then flour in the bowl just before frying. Fry ~4 mins on each side until crispy brown.
- Add half of the minced garlic to the onion sauté for one minute.
- Add tomato sauce, sugar, fennel and 1/2 the garlic and the basis to onion mix. Salt and pepper to taste.
- Add chicken to the tomato sauce after pan frying.
- Cover pot and simmer chicken in sauce for 3-4 hours. During the last hour, skim the chicken fat and oil from top of sauce. You will need to do this multiple times.
- To serve, carefully remove the chicken, it will be very tender and fragile. Place on a bed of pasta and smother with sauce.