2 - 3 ½ lb broiling chicken, cut into serving pieces
Flour for dredging
¼ cup olive oil
2 large onions, thinly sliced
2 cloves garlic, minced
1 28oz can crushed tomatoes
1 bay leaf
2 tablespoons tomato paste
¾ cup dry white wine
2 teaspoon marjoram
Salt and freshly ground black pepper
2 large green peppers, cut in strips
½ pound mushrooms, thinly sliced
1. Dredge chicken in flour and brown lightly in a skillet in 4 tablespoons hot olive oil. Transfer to a large ovenproof casserole.
In original skillet, brown onion, garlic, peppers and mushrooms in 2 tablespoons hot oil for 5 minutes. Add tomatoes, bay leaf, wine, marjoram, and salt and pepper to taste. Pour over chicken.
3. Bake in 325° oven for 1 ¼ hours
4. Discard bay leaf and serve over wide noodles (tagliatelle) or gnocchi.