This dish is heavily inspired by our Italian heritage and features a delectable tomato-based sauce that pairs seamlessly with our Old Vine Zinfandel or Venom Sangiovese
Season the chicken legs with salt and pepper. In a large pan, heat ¼ up of olive oil over medium high heat. Add the chicken to the pan, browning on both sides until golden, in batches if necessary. Once browned, remove the chicken from the pan and set aside. Add onion sautée over medium high heat until soft and translucent. Add garlic and cook for 1 minute. Next, add mushrooms and cook for another minute. Add rosemary, salt, chili flakes and tomato paste and cook for 1 minute. Add red wine and cook until the mixture becomes a paste and starts to stick slightly to the pan. Add chicken stock, tomatoes and juice and stir, scraping up any brown bits at the bottom of the pan. Cover and bring to a simmer. Return chicken to the pan, cover and simmer for 45 minutes. Uncover and stir in roasted red peppers, parsley and ¼ cup of olive oil. Season to taste with salt and pepper.