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Braised Chicken in Wine and Rosemary

Posted September 19, 2013 by
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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.

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.

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  • Prep Time: 20 Minutes
  • Cook Time: 40 Minutes
  • Ready Time: 60

Ingredients

  • 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

Recipe Steps:

Ingredients Purchased Location:

  • Asda Bishop Auckland Superstore South Church Road, Bishop Auckland, County Durham DL14 7LB, United Kingdom

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