Season the chicken on both sides with salt and pepper.
Heat a large skillet and add the olive oil. When heated add your chicken pieces skin side down and cook until golden grown. Turn the chicken and brown the other side.
When both sides have browned, remove the chicken to a plate.
Add the onions and garlic to the skillet and cook on medium heat for about 5 minutes until the vegetables have softened. Add the garlic and cook until it is aromatic.
Add the chicken stock and the tomatoes to the skillet, Scrape up the bits in the bottom of the pan. Add the oregano, a pinch of sugar if your tomatoes are bitter and a little salt and pepper if needed. Bring to a simmer, place a lid on the pan and cook for about 20 minutes.
Add your chicken and the juices to the tomato and vegetable mixture. Then, bring to a simmer, cover the pan and cook another 20 minutes until your chicken is cooked through. Remove the lid and check for doneness. The Internal temperature should be at 165 degrees and the meat will start to fall of the bone. If you need to cook a little longer, add the lid and continue cooking for another minutes. At this time if the chicken is at the desired temperature, remove the lid, increase the heat and allow your sauce to cook down a little.
Serve with polenta or pasta! I served this time with Polenta but many times I serve over a bowl of spaghetti! Bon Appetit!
