Salt and pepper to taste
1/4 cup olive or vegetable oil
1 OSO Sweet Onion, sliced
1 Tbsp. minced garlic
4 portobello mushroom caps, sliced
2 Tbsp. fresh chopped oregano (or 2 tsp. dried oregano)
2 Tbsp. flour
1 cup red wine
1 (28-oz.) can chopped tomatoes
Preheat oven to 425?F. Drain and rinse chicken, trimming off any excess fat. Pat dry. Sprinkle all over with salt and pepper. Arrange in baking pan and roast 30 minutes, or until juices run clear when pricked at thickest point.
Meanwhile, in Dutch oven, heat olive oil and lightly brown onion. Stir in garlic, cook together 2 minutes and add mushrooms and oregano. Continue cooking 5 minutes longer, or until mushrooms have softened. Stir in flour and cook 5 minutes. Add red wine and tomatoes. Bring to boil, reduce heat and simmer 20 minutes or until thickened. Add chicken and any cooking juices to pot. Simmer together 10 minutes longer. Serve over steamed white rice.
Makes 8 servings.
Chef's Tip: Substitute 1 cup chicken stock plus 1 Tbsp. cider vinegar for red wine.