Our rendition of this Italian dinner classic features braised chicken with tomatoes, white wine, and rosemary.



Ingredient Checklist


Instructions Checklist
  • Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge in flour. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to a plate. Repeat.

  • Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock, and 1 teaspoon salt. Return chicken to pot. Raise heat to medium high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.

  • Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to pot. Serve sprinkled with more rosemary.

Reviews (1)

32 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 1
Rating: 5.0 stars
I used this recipe exactly. It was great. Quick and easy!!
Rating: Unrated
Good, quick and rich