Prep 20m Cook 1h 45m Additional - Ready In 2h 5m
Servings 4 servings Calories 1092.6

Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka “Pop.” Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather’s sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Recipe Ingredients

  • 2 tablespoons extra-virgin olive oil, or to taste
  • 8 (8 ounce) chicken leg quarters with skin
  • 1 large bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 stalk celery with leaves, finely chopped
  • 1 medium carrot, finely chopped
  • 4 cloves garlic, minced
  • 1 (6 ounce) can tomato paste
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 cup red wine
  • 1 tablespoon ground allspice
  • 1 large bay leaf
  • ⅓ teaspoon seasoning sauce (such as Maggi®)
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 1092.6
  • Carbohydrate 32.1 g
  • Cholesterol 376.9 mg
  • Fat 62.8 g
  • Fiber 7.6 g
  • Protein 88.7 g
  • Saturated Fat 16.6 g
  • Sodium 975.3 mg

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