2 lbs bone in chicken breasts and thighs(skin removed and cut up)
3 tbs olive oil
2 tbs butter
1 can tomato sauce - 15 ounces
1 can San Marzano whole tomatoes
3/4 cup red wine
1 tsp basil
1 tsp oregano
1/4 tsp minced garlic
2 tbs chopped parsley
1/2 tsp salt
1/4 tsp pepper
3 tbs flour

2 lbs bone in chicken breasts and thighs(skin removed and cut up) 3 tbs olive oil 2 tbs butter 1 can tomato sauce - 15 ounces 1 can San Marzano whole tomatoes 3/4 cup red wine 1 tsp basil 1 tsp oregano 1/4 tsp minced garlic 2 tbs chopped parsley 1/2 tsp salt 1/4 tsp pepper 3 tbs flour

Day before serving: wash and pat dry chicken. Heat oil and butter in Dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned. Return chicken to Dutch oven. Add tomatoo sauce, tomatoes, wine, basil, oregano, garlic,salt and pepper. Simmer, covered, 45-50 minutes until chicken is tender. Combine flour with 3 tbs water. Stir into sauce and simmer about 10 minutes until sauce is thickened. Refrigerate overnight. Reheat and seve over pasta.