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Cooking time : 75 Minutes
Ingredients : Olive oil 2 tbsp, Chicken legs (with skin) 4 (we got ours from FRESHPICK) Flour 1/4 cup, Salt 2 tsp + more to taste , Black pepper 1/2 tsp, Bacon 4 rashers, chopped , Red bell pepper 1, sliced , Yellow bell pepper 1, sliced , Onion 1 large, sliced , Garlic 4 cloves, chopped , Button mushrooms 1 cup, sliced , Basil a handful, roughly torn , Oregano a few sprigs Red chilli flakes 1 tsp Tomatoes 4-5, chopped, Tomato puree 1/2 cup, Port wine 1/4 cup, Chicken stock 1 cup, Parmesan grated, for serving .
Heat the olive oil in a large pan. Season the flour with 1 tsp of salt and black pepper.
Dredge the chicken legs in the seasoned flour and brown each side until golden. Remove and set aside.
Add the chopped bacon to the pan and cook until almost crisp. Add the peppers, onions, garlic, and mushrooms. Sauté for a few minutes.
Stir in the basil, oregano, red pepper flakes, and salt. Continue to sauté until you can smell the garlic, another few minutes.
Add in the chopped tomatoes, tomato puree and cook till it starts to release the oil. Deglaze the pan with the wine.
Pour in the stock, return the chicken to the skillet, skin side up, and bathe the sauce over the pieces. Bring everything up to a simmer and continue to cook, partially covered, for 30 to 40 minutes. Check for seasoning. The sauce should reduce to a thick, coating consistency.
Serve along with bread or pasta, topped with some grated parmesan.