Whole Chicken cut into 8 pieces
3 Garlic cloves sliced thin
1/2 onion diced
Red pepper, julienned
Yellow pepper, julienned
carrot, halved and cut on bias
Wine
Chicken stock
1 can whole tomatoes
Rosemary and thyme stems tied together with twine
chili flakes
Sear chicken on both sides. Remove from pan. Lightly brown garlic. Add onions, peppers, carrots saute a few minutes. Deglaze pan with wine (1/2-1 cup). Add tomatoes (slightly crushed with hands) and chicken stock to almost cover chicken. Add rosemary and thyme stems and chili flakes. Allow to simmer, uncovered on stove 1hour - 1.5 hours. Season with S&P. Serve over fresh fettuccini.
