Ingredients:
1 chopped onion
1-2 bay leaves
1 chicken
1/2 c. vegetable oil
1 c.white wine
1/2 c. or so all-purpose flour
14.5-oz. can reduced-sodium chicken broth
3/4 c. chopped fresh parsley
salt and pepper
28-oz. can canned whole tomatoes -->
Method:
1.Pat the chicken dry with paper towels and season it well with salt and pepper.
2. Dust the chicken all over with flour and shake off as much excess as you can.
3. Heat the oil in a large pot over medium heat.
4. When the oil is nice and hot, add the chicken and brown it on all sides. Be careful not to let it get too dark.
5. Remove the chicken and add the onion.
6. Saute the onion until tender, stirring frequently.
7. Cut the tomatoes into large pieces and add them to the onion. Reserve all the juices.
8. Add the wine and let mixture come to a boil.
9. When the wine has almost boiled away, return the chicken to the pan.
10. Add the bay leaf and 1/2 c. parsley, the reserved tomato juice and the broth.
11. Lower the heat to a very slow simmer and cook for 45 minutes.
12. During cooking, skim off all the foam and oil that rises to the surface.
13. Place the chicken on a serving platter, remove the bay leaf, and spoon the sauce over the top.
14. Sprinkle on the remaining parsley and serve.
15. If you prefer a thicker sauce, place the chicken on a platter and simmer the sauce rapidly until it thickens. An optional step is to puree the onions and tomatoes into the simmered sauce with a hand blender or food processor.
Tips:
Try to use chicken pieces that still have their bones. Bone-in pieces are easier to cook this way.
You can boost the flavor of this recipe by sautéing a clove of minced garlic along with the onions, or adding a few whole sprigs of oregano, thyme or rosemary to the dish during the long simmering step.
You can add extra vegetables to the onions, including pitted olives, bell peppers and carrots.
Serves
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