Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
37 Mins
Total Time
37 Mins
Yield
Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)

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.

How to Make It

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.

Step 2

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.

Ratings & Reviews

jquinl's Review

ElaineRuth
November 22, 2013
This is quite good, also quick and easy. i had roasted tomatoes, frozen, left over from summer. I thawed and used them instead of canned. This is like a simple cacciatore, so I served it with pasta.

lperejma's Review

LauraB08
October 06, 2013
N/A

KreeB1's Review

martyj
August 08, 2013
Delicious!

martyj's Review

daneanp
July 29, 2013
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.

MaryBP's Review

ElizaWiggins
May 20, 2013
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!

LauraB08's Review

jquinl
April 29, 2013
This is a great dish -- worth the effort it took.

daneanp's Review

mcm237
April 22, 2013
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.

sukeedog's Review

SweetBeeCottage
April 20, 2013
N/A

LentilBolognese's Review

Emscot20
April 08, 2013
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.

panamanorthchef's Review

jebavonct48
April 05, 2013
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.