1 Whole fresh chicken, cut up
1/4 C Extra virgin olive oil
2 Medium white onions, peeled and chopped
6 CLOVES Garlic, peeled and minced
1 C Cabernet Sauvignon wine
3 C Plum tomatoes, peeled, seeded, and diced
3 C Beef broth
1 8-OZ CAN Tomato sauce
1/4 LB Italian brown mushrooms, rinsed and sliced
1/4 C Green olives, medium, pitted
Juice of 1/2 lemon
3 TBL Sweet butter
1/4 C Fresh Italian parsley, minced fine
1 Bay leaf
1 TSP Rosemary leaf, minced
Salt and pepper to taste
1 TBL Fresh Italian parsley
1. Grill chicken over medium-high heat until outside is well browned, but do not fully cook. In a large sauté pan, over medium high heat, heat oil.
2. Cook onions until soft; add garlic and cook a minute or two more, to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid reduces to almost nothing (Be careful not to burn).
3. Add tomatoes, 2C beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, and then add mushrooms, and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and Romano cheese.
4. Serve with boiled potatoes or orzo.