3 lbs. of chicken (legs, thighs, breasts)
2 tbs. butter
3 tsp. extra virgin olive oil
2 chopped shallots
2 cloves fresh garlic minced
1 medium onion diced
½ lb. sliced mushrooms
¼ tsp. freshly ground black pepper

2 tbs. capers
2 tbs. grated zest of lemon
1 cup dry white wine
1 cup chopped tomatoes 
1 cup chicken broth
1 ½ cups Bloody Bold
½ cup water
2 ½ tbs. corn starch

In large skillet, brown the chicken in butter, olive oil and shallots. Add wine, chicken broth, Bloody Bold, zest of lemon, mushrooms, capers, onions, pepper, and tomatoes. Simmer over low to medium heat for approximately 1 hour. Remove chicken. Thicken the remaining sauce with ½ cup water mixed with cornstarch. Bring to a boil. Serve over rice or pasta of choice.