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.
This was really good. I made it using just thighs. I did not bother cutting the chicken since I made it on the weekend. I served it with smashed red potatoes and green beans. I will be making this one again.
This had a really good flavor. I made a lot of changes to it, however: used large chunks of boneless/skinless chicken breasts, quadrupled the garlic, and used a 28 oz can of Fire Roasted Tomatoes. I also thickened it with a little rue of flour/water. Even better the next day!
We enjoyed the dish but the only complaints are the sauce was too watery (will use some cornstarch next time) and lacked flavor. I even used fire-roasted tomatoes. I did choose a pinot noir for the wine (what I had available). It really needed something bolder. Next time I would double the garlic and add some thyme or herb de provence, perhaps even some red pepper flakes. A bit time consuming for a weeknight, but would be great for weekend dinner. I paired it with mashed garlic potatoes but next time, I'll go for some rice instead.
Got a good result following the recipe exactly. Tried it immediately upon completion and thought it was just good. My daughter tried it a few hours later and raved about it. Guess the great flavors of the sauce need a little time to meld with the chicken. Served with brown rice and cooked fresh spinach.
This dish has a rich depth of flavor with much less effort than traditional braising.
I used all thighs with a French Shiraz in the sauce and served with smashed baked potato.
One of our new favorites.
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