This is another great family classic. Wash and remove the skin from your favourite chicken pieces. My grandfather used to say, “Thighs are best but breasts are good too.” Personally, I like legs and thighs. My Uncle Louie likes the chicken’s neck (but nobody ever listens to him).
Into a large frying pan, place:
Season both sides with:
Turn heat to just under medium and brown chicken, mixing from time to time. The chicken will release water; cook until all juices are gone (approx. 20-30 minutes).
When juices are completely gone, add:
Cover, reduce heat, and let wine absorb into chicken for 10-15 minutes. Then remove lid, turn heat back up, and cook until wine has almost evaporated. Add:
Simmer (covered) another 10-15 minutes with a wooden spoon in the lid. Leave on minimum heat until ready to serve.