6 chicken drumsticks
6 chicken thighs
dried oregano
salt
pepper
1 large onion
3 garlic cloves, minced
1 c. red wine
1 (14 oz.) can Italian peeled tomatoes, drained and chopped
fresh parsley
olive oil

Rinse chicken and pat dry. Season with salt and pepper. In a large frying pan, heat olive oil. Add chicken and cook turning after 5 minutes or until lightly browned on both sides. Add onion to pan and cook for a couple of minutes or until softened. Add garlic and cook for about 30 seconds. Add wine, tomatoes and oregano. Bring to a boil and reduce heat to medium-low. Cover and simmer 30 minutes. Season with additional salt and pepper; sprinkle with parsley and serve with your favorite pasta.