(Cooks in 7-9 hours or 3-4 hours)
source: Gwen Burghart
| 3 lbs. | chicken thighs, skinless |
| 1 (or more) large | onion thinly sliced |
| 2 (6 oz) cans | tomato paste |
| 1 ea | pepper, finely chopped |
| 2 tsp | oregano |
| 1 tsp | dried basil |
| 1 tsp | salt |
| 1/2 cup | dry white wine |
| 3 Tbsp | olive oil |
Notes