(Cooks in 7-9 hours or 3-4 hours)
source: Gwen Burghart
3 lbs. | chicken thighs, skinless |
1 (or more) large | onion thinly sliced |
2 (6 oz) cans | tomato paste |
1 ea | pepper, finely chopped |
2 tsp | oregano |
1 tsp | dried basil |
1 tsp | salt |
1/2 cup | dry white wine |
3 Tbsp | olive oil |
Notes