I created this dish recently after craving something comforting and looking at a whole chicken in my refrigerator.
Afterthought: Some additions to this dish that might step it up a notch on the comfort factor is to add in a can of drained and rinsed cannellini beans or white beans and whole pitted kalamata olives just before placing into the oven. Finish the dish with shredded fresh basil and/or coarsely chopped flat leaf/Italian parsley.
Whole chicken cut up and extra fat removed
Kosher salt and fresh ground pepper to taste
½ cup flour
3-4 tablespoons extra virgin olive oil
1 sweet onion in large chunks
1 red pepper in large chunks
¾-1 cup dry Marsala wine
1 can chopped tomatoes in juice
Preheat oven to 400 degrees. In a large cast iron pan or heavy bottom, oven safe pan, heat olive oil over medium heat. Season chicken with salt, pepper, garlic and Italian seasoning. Dredge chicken in flour and tap off extra. Add chicken to hot pan and brown on both sides. Add onions and peppers and continue cooking for about 2-3 minutes. Add in Marsala wine and tomatoes with juice. Continue to cook until sauce is boiling. Transfer pan to the oven and cook for 30 minutes, or until onions and peppers are soft. Serve with pasta or wild rice and garlic bread to sop up juices.