I’ve modified the recipe from the 1991 Joy of Cooking, page 597. Here is the version I made for Xmas 2007.
Start some onions sautéing in a big heavy-bottomed cook pot in a small pool of olive oil. I used two medium white, medium chopped.
Using all proper sanitation procedures, clean extra fat (optional) off 3-5 lbs of chicken parts. Or a cut-up whole chicken. I used 4.5 lbs skinless boneless thighs—more flavor in that dark meat. I skipped the browning step the Joy calls for because the pieces had no skin. And I didn’t want to fuss.
Add some chopped garlic (about 2 medium cloves), sauté for another 1-2 minutes, then add 2 boxes Pomi chopped tomatoes (maybe 2-3 big cans). Stir in 1-2 tbsp finely chopped sage, and some salt and freshly ground black pepper. Add 1/4 to 1/2 cup wine. I used about 1/4 cup dry vermouth, but usually use red wine.
Stir, cover, and bring to simmer. I finally finished cleaning up the chicken at this point. Add chicken, hopefully in a single layer across the bottom of the pan, with the sauce oozing to cover.
In a separate pan, add a teaspoon or so of olive oil, then sliced raw mushrooms. I used white button mushrooms and a few shiitake, too. Sauté until mostly cooked. I took them out of the pan and reduced the juice to concentrate the flavor, then put them in a separate left-over container, and stashed them in the fridge.
I simmered the chicken for about 15-17 minutes, then turned off the pot and let it cool a bit, then put the covered pot into the fridge for a day and a half.
About 30 minutes before I wanted to serve the stew, I put the pot on the burner, and chopped lots of fresh sage and basil, totaling about 1 cup. I also added some fresh chopped parsley, maybe 3 tablespoons, ’cause I didn’t want too much flavor. I also sliced I think 4 green onions and stirred all the greenery in about 5 minutes before I shut off the burner, along with about 1/2 cup kalamata olives, and the reserved ’shrooms.
Ladle into bowls and enjoy! Good with a baguette.