Ingredients

1/3 cup of extra virgin olive oil 6 bone in chicken thighs 6 chicken legs 1 medium onion chopped 2 garlic cloves chopped 1 green pepper (sliced) 1 red pepper (sliced) 3 tablespoons onion powder 1/2 teaspoons kosher salt Black pepper to taste 1 teaspoon garlic powder 10 leaves of basil 1 teaspoon Italian seasoning 1 cup of water 2 teaspoon onion powder 1 tablespoon fresh oregano cut up 1 teaspoon oregano flakes 1/2 teaspoon crushed red pepper flakes 1/2 cup of red wine (merlot or cabernet) 1 1/2 teaspoons oregano flakes 2 carrots cup up into slices 1 bag frozen peas 2 tablespoons of chopped fresh parsley (1) 8 oz (small can) of hunts tomato sauce (2) 28 oz cans whole peeled tomatoes crushed with your hands

Preparation

Boil spaghetti, add salt, hold aside. Olive oil in sauce pan, saute onions, salt, pepper, onion powder, garlic powder, oregano flakes, Italian seasoning, red pepper, fresh garlic. Put in chicken and brown. Add more salt and cover. Cut up additional fresh carrots, put in pot, cut green and red peppers and add to pot. In a separate pot crush the tomatoes, add fresh basil and mix, add to sauce pan, add 1 8 oz. can of tomato sauce, 1/2 cup of red wine, 1 cup of water, fresh oregano and mix. Cook for 60-90 minutes until chicken falls off the bone. Add at the end frozen peas. Plate the chicken, strain the pasta and place onto a platter. Olive oil over pasta, pour sauce over pasta. Ready to serve.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation