| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 1 1⁄2 hours |
| Yield | |
|---|---|
| Source | Martha Stewart Living, February 2006 |
| Prep time | 1 1⁄2 hours |
| 8 | Chicken Thighs | |
| 1 | Cup | Flour |
| 1⁄4 | Cup | Olive Oil |
| 2 | Onions (cut into 1/8-inch-thick slices) | |
| 3 | Clove | Garlic (finely chopped) |
| 2 | Teaspoon | Rosemary (finely chopped) |
| 3⁄4 | Cup | White Wine |
| 43 1⁄2 | Ounce | Diced Tomatoes (3 cans, juice from 1 can reserved) |
| 1 | Cup | Chicken Broth |
| 3 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
1.Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large bot over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.
2.Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.
3.Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve.