Step 1) Heat corn oil in a large stockpot over medium-high heat. Add chicken thighs, bay leaves, onion, green pepper, parsley, carrots and garlic. Cook until thoroughly browned, approximately 5 to 7 minutes or until vegetables are tender.
Step 2) Stir in wine, sugar, chopped tomatoes and tomato sauce. Bring to a boil, reduce heat to low and simmer 30 minutes.
Step 3) Add sea salt, black pepper and oregano leaf. Simmer an additional 30 to 45 minutes; stirring often.
Step 4) Delicious served over any kind of pasta or gnocchi. Sauce freezes well for future meals.
Recipe tip: to make this recipe vegetarian, omit the chicken thighs.