Saturday, April 6, 2013
Chicken Braised in Wine & Rosemary
1½ -2 lbs chicken
½ tsp salt
½ tsp pepper
2 Tbls olive oil
¼ C flour
½ C chopped shallots
1 Tbls chopped garlic
1 tsp chopped fresh rosemary
1 C Chianti (or other rich red wine)
1 C chicken stock*
1 tsp sugar
1 (14.5 oz) can crushed or diced tomatoes*
1 bay leaf
2 Tbls chopped fresh Italian (flat leaf) parsley
* The original recipe called for low sodium and/or sodium free chicken stock and canned tomatoes. While the wine, rosemary, garlic and bay leaf added good flavor, I found the dish slightly under-seasoned and ended up adding a little salt just before serving. Salt & pepper to suit your own tastes.
Season chicken pieces with ¼ teaspoon each salt and pepper. Dredge in flour. Heat a large, deep skillet over medium-high heat, swirling oil to coat. Place chicken pieces in skillet, 3-4 minutes per side to crisp and brown the surface -- they'll get fully cooked later. Remove chicken from pan.
Add shallots, garlic, and rosemary to hot skillet; cook 2 minutes until tender and fragrant. Add wine and bring to boil for 1-2 minutes, gently deglazing the pan. Add remaining salt and pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to boil. Return chicken to pan. Reduce heat to medium; cook, partially covered, about 15 minutes until chicken is fully cooked and sauce is reduced and thickened.
Sprinkle with chopped parsley to serve.