Top | Main Dishes
(recipe, Caroline Cummins)
- 2 Tbsp. all-purpose flour
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- 4 bone-in chicken breasts or whole chicken legs, skin removed
- 3 Tbsp. olive oil
- 1 small onion, chopped
- 2 celery ribs, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 tsp. fresh rosemary, minced
- 2 Tbsp. fresh sage, minced
- 1½ cups chicken broth
- 1 can (14.5 ounces) diced tomatoes or 1 can (15 ounces) tomato sauce
- 1 cup dry red wine
- 2 Tbsp. chopped fresh Italian parsley
- Easy Polenta or mashed potatoes, for serving
- In a large, shallow bowl, mix together the flour, salt, and pepper. Add chicken pieces and dredge to coat.
- In a large, heavy sauté pan, heat 2 tablespoons of the oil over medium-high heat and brown the chicken, in batches if necessary to avoid crowding. Remove the chicken to another plate, and lower the heat.
- Add the remaining oil, then add the chopped onion, carrots, and celery and sauté until softened. Stir in garlic, rosemary, and sage, and stir and cook for 1 minute. Add broth, wine, tomatoes, chicken, and any accumulated juices from the chicken, and bring to a simmer.
- Cook over low heat, covered, for about 1 hour, until the chicken is cooked through and tender. Remove lid from the pan, and simmer until sauce is slightly thickened. Stir in parsley. Serve warm over soft polenta or mashed potatoes.