Italian Angry Chicken

• 1/2 - 1 cup olive oil (enough to fill the bottom of your pan)
• 6 garlic cloves, cracked
• 6 chicken, thighs.i like to pull the skin off it is less fatty
• 1 cup Chardonnay wine
• 5 -6 roma tomatoes (blanch, peel, remove seeds, and cut up)
• fresh sage, 1 leaf per chicken
• 2 tablespoons fresh rosemary
• 1 teaspoon salt
• 1 pinch black pepper
• red pepper (crushed hot pepper)

1. Get pan hot with oil (med-high), then add the garlic cloves.
2. Leave garlic in for 5 min until darkens.
3. Remove Garlic then add chicken. Brown on each side and reduce heat.
4. Add the remaining ingredients above.
5. Set stove to simmer don't cover.
6. Rotate the chicken about every 10-20 minutes.
7. If liquid gets a little low, add more Chardonnay and or water.
8. Continue rotating until oil begins to separate and chicken meat is falling off the bone (approx 1 hour).

olive oil, garlic, chicken, chardonnay wine, roma tomatoes, fresh sage, fresh rosemary, salt, black pepper, red pepper

Taken from www.food.com/recipe/italian-angry-chicken-359139 (may not work)