Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
- 1 small onion, thinly sliced (1/2 cup)
- 1 1/2 teaspoons chopped garlic
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon crushed red-pepper flakes
- 1 1/2 cups canned plum tomatoes, drained and coarsely chopped
Directions:
In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.Return chicken, skin side up, and accumulated juices to skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken.
Nutritional Information
Per Serving:
Fiber: 1.0 grams
Protein: 49.5 grams
Fat: 34.0 grams
Calories: 560
