Chicken Braised in Wine and Rosemary

By lovemygolden

Serve with Quick Chive Mashed ­Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.

Ingredients

• Yield: Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
• 4 bone-in chicken drumsticks (about 1 pound), skinned
• 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1/2 cup chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon chopped fresh rosemary
• 1 cup Chianti or other rich red wine
• 1 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon sugar
• 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
• 1 bay leaf
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

Cooking Light April 2013

Nutritional Information: Amount per serving Calories: 378 Fat: 14.6g Saturated fat: 2.9g Monounsaturated fat: 7.6g Polyunsaturated fat: 2.5g Protein: 38.6g Carbohydrate: 16.5g Fiber: 2.1g Cholesterol: 169mg Iron: 3.5mg Sodium: 513mg Calcium: 74mg