Ingredients

• 2 tablespoons extra-virgin olive oil , or to taste
• 8 , 8 ounce
• 1 large bell pepper , finely chopped
• 1 medium onion , finely chopped
• 1 stalk celery with leaves , finely chopped
• 1 medium carrot , finely chopped
• 4 cloves garlic , minced
• 1 , 6 ounce
• 1 , 28 ounce
• 1 cup red wine
• 1 tablespoon ground allspice
• 1 large bay leaf
• 0.13 teaspoons seasoning sauce , such as Maggi®
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
3. 3 Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
4. 4 Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
5. 5 Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition per serving