3 Tbsp olive oil, extra virgin
3-3 1/2 lb whole chicken, cut into pieces, 2 wings, 2 legs, 2 thighs, and each breast cut into half crosswise
1 onion, halved and thinly sliced
8 oz fresh mushrooms, sliced
1 lg red bell pepper, sliced into 1/2 inch strips
1/2 c dry white wine
1/4 tsp kosher salt
big pinch red pepper flakes
2 c canned plum tomatoes, well drained and coarsely chopped
1/3 c torn fresh basil leaves
1 In a 12 inch saute pan with cover, heat oil over medium-high heat. When hot, brown chicken on the skin side up first. Do not crowd pan. Brown in batches if necessary, setting aside the browned chicken on a plate until the rest is done.
2 When the first few pieces of chicken are almost browned and still in the pan, add the onion and red bell pepper and mushrooms, saute until tender.
3 Arrange all the browned chicken in the pan, skin side up. Add white wine. Season with salt, pepper and red pepper flakes, then let wine cook until it is almost entirely evaporated, just a couple of minutes. While wine is evaporating turn chicken once or twice, but leave skin side up at the end.
4 Add tomatoes. Cover pan, lower heat and let cook at a gentle simmer, without turning for 30 minutes or unti the chicken is done.
5 Remove chicken to serving platter, add basil to pan and increase heat to high, letting sauce reduce for 2 minutes. In the end, the sauce will be creamy pink.
6 Pour the sauce over the chicken or use to dress pasta (reserving some for the chicken) and serve immediately.