Recipe from American Profile: Hometown Cookbook: A Celebration of America's Table
By Mary Carter, Susan Fisher and Candace Floyd.
1/2 cup olive oil
4 chicken breasts
1 tbsp garlic
1 large onion, sliced
1/2 pound fresh mushrooms
2 large red peppers, sliced
2 large celery stalks (I used a lot more), sliced
1 (28-ounce) can crushed tomatoes (recipe calls for 2 but I found 1 to be enough)
1 (28-ounce) can diced tomatoes
2 tbsp italian seasoning
1 tsp pepper
1 cup white vinegar
In the Dutch oven, warm oil and cook chicken for 6-8 minutes.
Add garlic, onion, mushrooms, peppers and celery.
Stir in the tomatoes. Season with Italian seasoning and pepper.
Cover and cook over low-to-medium heat for 2.5-3 hours, stirring every 30 minutes.
During the last 30 minutes, add the vinegar.
Serve over rice or linguine.