Serves: 4
Total Calories: 2,359

3 1/2 to 4 1/2 pounds chicken pieces
1 tablespoon olive oil (more as necessary)
1 teaspoon poultry seasoning (or 1/2 tsp sage and 1/2 tsp thyme)
1/2 cup white wine
4 carrots peeled and cut into 1/2 inch pieces
1 onion cut into 10 wedges
12 mushrooms cut into halves
8 black olives
2 cups The Lady from Naples Red Sauce or store bought red sauce
2 cups chopped canned tomatoes
salt and pepper

Preheat oven to 350 degrees. Wash and pat dry chicken pieces. Sprinkle with salt and pepper. Heat olive oil over medium-high heat in oven-safe casserole. Brown chicken pieces skin side down, about 4 or 5 minutes. Sprinkle with 1/2 tsp. poultry seasoning, reserving the rest for later. Flip chicken and cook other side until slightly browned. Remove from pan. You may have to cook the chicken in several batches. Add more olive oil as necessary. When all chicken pieces have been browned and removed from casserole, remove pan from heat and drain off all but 1 Tbsp. oil. Pour in white wine. Using a wooden spoon, scrape up browned bits that have stuck. Put the carrots, onion, mush - rooms, and olives in the bottom of the casserole. Cover with the chicken pieces. Combine The Lady from Naples Red Sauce with the chopped tomatoes. Spoon over the top of the chicken. Sprinkle with salt and pepper and cover casserole. Cook covered about 1 1/2 hours. Serve with Polenta or plain pasta or brown rice and a green vegetable.

Nutritional Facts:

Serves: 4
Total Calories: 2,359
Calories from Fat: 1,500

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