1. Marinade the chicken (boneless, bone in, thighs, breast…cook’s choice) for about 2 hours in an Italian dressing (oil, vinegar, and Oakland Dust Poultry Rub or store bought).

2. Brown the chicken in a hot skillet. Add your veggies and sauté until your onions are translucent (diced, onion, pepper, garlic and sliced carrots.

3. Add about 3/4 cup of red wine and reduce (about 5 minutes), add diced tomatoes, strained tomatoes, 1 small can of tomato paste, mushrooms, thyme, dried oregano, pitted Kalamata olives and season with salt.

4. Cook at low temp for about an hour