Chicken And Port Wine Ragout

• 3 lb. chicken (drumsticks and thighs)
• freshly ground black pepper to taste
• 2 Tbsp. oil
• 2 c. finely chopped onion
• 1 1/2 Tbsp. chopped garlic
• 2 Tbsp. finely chopped parsley
• 1 Tbsp. coarsely chopped fresh basil
• 1 c. fresh or canned tomato sauce
• 2/3 c. plus 1/4 c. Port wine
• 1/8 tsp. hot dried red pepper flakes or more to taste
• white rice

1. Sprinkle chicken with black pepper.
2. Heat oil in a skillet large enough to hold chicken in one layer.
3. Add chicken, skin side down and brown on one side.
4. Turn and brown on the other side. The time for browning is approximately 15 minutes.
5. Add onion, garlic, parsley, basil, tomato sauce and 2/3 cup of wine.
6. Cover and cook 25 to 30 minutes.
7. Add remaining wine.
8. Sprinkle with red pepper flakes and stir to blend.
9. Serve over bed of white rice. Serves 4.

chicken, freshly ground black pepper, oil, onion, garlic, parsley, fresh basil, tomato sauce, wine, red pepper, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993234 (may not work)