Wow, I have been waiting a loooooong time to post this recipe. I have made it four times now, tweaking it, trying to perfect it because I now consider this one of my signature dishes. If made properly, the chicken falls apart at the bone and a knife is never needed. It’s packed with veggies and protein. It can be made alone to fulfill low carb/keto/paleo diets, paired with pasta or the way we do it; with a warm & crusty bread to soak up all that flavorful sauce.
It may or may not be named after one of my favorite pro wrestlers. I am a woman with complicated taste.
You want to make sure you get organic, BONE-IN chicken thighs. This makes a huge difference. The bone adds so much flavor when doing a low and slow simmer. Also make sure you get crushed tomatoes and tomato paste with NO ADDED SUGAR. You can usually find these options at Whole Foods or other health food stores. If not, I love Amazon.com for finding ingredients I can’t get at the store.
As far as wine I have made this with both white wine and red wine. It’s really a personal taste. The red wine gives a bolder, more authentic flavor. BONUS: you can drink the wine while you are cooking.
I prefer whole black olives but SOMEONE accidentally picked up sliced olives. Those worked well too but whole black olives = more traditional.
I would also like to suggest you make way too much because this reheats amazingly and perfect for leftover lunch (though there never seems to be any leftovers in my house). You can freeze it too!
– 6 bone in organic chicken thighs
– 4 large carrots, sliced
– 8oz sliced white mushrooms
-4 garlic cloves, chopped
-4oz black olives
-1/2 cup cheap red wine
-2 tablespoons tomato paste
-28oz can crushed tomatoes
-1 large white onion, chopped
-4 small tomatoes, chopped
-2 tablespoons extra virgin olive oil
-1 tablespoon red pepper flakes
-2 tablespoons thyme
-2 tablespoons oregano
-2 tablespoons basil
-salt and pepper to taste
Heat olive oil in a large, deep pan on medium heat. Sauté onions and garlic 5 minutes. Add carrots and mushrooms and cook until they start to soften. Add salt and pepper. Continue to sauté for about 10 minutes. Add wine and stir for about 8 more minutes.
Lower heat and stir in crushed tomatoes and tomato paste. Add the rest of the spices. Place chicken thighs evenly around pan, pushing them down so the sauce covers them. Cover and let simmer on low for 40 minutes, flipping the chicken thighs over every 10 min.
After 40 minutes take off cover and add the olives and fresh tomatoes. Mix in slowly, flipping the chicken thighs over one last time. At this time (if you like) you can wrap some fresh Italian or French bread in aluminum foil and heat in the oven at 400 degrees. Simmer for 15 more minutes. Remove *OPTIONAL* bread from oven. Serve hot.