This dish can be as Italian as you want; or you can shift gears and go Louisiana style. I tend toward the Cajun myself.
8 chicken thighs or legs; skinned
1 onion; diced
3 cloves garlic; minced
8 ounces fresh mushrooms; chopped
14 ounce can of diced tomatoes with juice
12 ounce beer or a cup of wine
Season chicken to taste. Brown on all sides. Remove chicken pieces from the pan and add onion. Cook a few minutes; then add garlic and mushrooms. When the mushrooms have cooked a few minutes, add the beer or wine, the tomatoes, and seasonings.
Simmer for 15-20 minutes. Add chicken to pan and cover. Simmer mildly for another 20-30 minutes or until chicken is cooked through.
I like to debone the chicken and serve with file powder and Louisiana hot sauce. Goes great over rice.