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.

Deb Wise
Recipe by Cooking Light

Gallery

Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
37 mins
total:
37 mins
Yield:
Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

378 calories; fat 14.6g; saturated fat 2.9g; mono fat 7.6g; poly fat 2.5g; protein 38.6g; carbohydrates 16.5g; fiber 2.1g; cholesterol 169mg; iron 3.5mg; sodium 513mg; calcium 74mg.