16 Chicken Thighs with skin removed (boneless can be used but aren't quite as good)
28 oz can Whole tomatoes in juice (cut the tomatoes into halves or thirds)
1 onion diced
2 strips diced bacon
1 cup Mushrooms sliced
2 TBS brown Sugar
1/8 tsp cinnamon
1or 2 cups Shiraz red wine
2 TBS ground ancho Chilies or chili powder
14 oz chicken broth
1 TBS tomato paste
3 TBS olive oil
2 TBS ancho chili powder
Optional 1 TBS chipotle pepper for heat and smoke

Cook chicken thighs and bacon in a roasting pan to brown the chicken. Add mushrooms, onion and continue to cook over medium heat. Brown but don't burn. The chicken doesn't have to be cooked through. Add red wine and cook until volume is reduced by about 50%. Add ancho chile, cinnamon, brown sugar, tomato paste, chicken broth, tomatoes. If you don't have a large roasting pan, the ingredients can be done in a skillet and then transferred to an oven safe pot/roaster so that the thighs are mostly covered with liquid. Bake at 300 for at least 3 hours with the pot being about 50% covered. It is difficult to overcook this.

Use the pot cover to adjust how much liquid is evaporated. If you want to serve this in a bowl with an intense broth, leave more liquid. If you are serving it on pasta or as depicted in the picture, evaporate more liquid. Don't bother to taste it until it is cooked. You will probably need to add some salt. Add Hot sauce or pepper to taste.

For a thicker sauce, the thighs could be dusted with flour before cooking.

Everything is optional except the chicken and some braising liquid.