2 quarts olive oil
2 cloves garlic, minced
1/2 cup water
2 teaspoons dried sage
1/2 teaspoon dried basil
8 ounces coarsely chopped onion
2 cups mushrooms, sliced
3 cloves garlic, minced
4 tablespoons dried oregano
2 tablespoons crushed red pepper flakes
2 pounds chicken thighs
1/4 cup Italian-style salad dressing
In a large sauce pan heat oil over medium heat. Stir in 1 tablespoon of garlic and water to thicken. Bring to a boil; stir in sage, basil, mushrooms, garlic, oregano and red pepper flakes. Reduce heat to medium, stirring constantly, until liquid is formed. Cover and simmer 2 1/2 quarts of the mixture, reducing heat to low to just over medium heat.
Remove chicken from fat and water to just over room temperature. In a large skillet heat oil over medium heat. Stir in sage, basil, mushrooms, garlic and oregano. Bring to a slow boil. Reduce heat to medium; cover. Reduce heat to low; cook for 1 to 2 minutes, stirring constantly. Return chicken to pot with seasoning mixture.
Return chicken to pot and add 1/2 cup of Italian dressing. Pour chicken sauce over all of the chicken mixture. Continue to simmer until thickened, about 15 minutes.