Serves 4
For this recipe, you will need:
1/3 cup olive oil
6 tablespoons unsalted butter
1 3 1/2-pound chicken, cut into 4 pieces
2 cups diced white onion, 1/4-inch dice
To taste salt
To taste ground black pepper
2 tablespoons minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
1 cup dry white wine
6 cups peeled, seeded, diced fresh tomatoes, 1/2-inch dice
2 tablespoons tomato paste
2 tablespoons chopped flat-leaf parsley
Directions:
1) In a heavy, ovenproof pan with a lid, heat the olive oil and butter over medium heat until hot.
2) Pat the chicken dry and add to the pan. Do not crowd the chicken—you may have to brown the chicken in batches, depending on the size of the pan. Cook until the chicken has browned on all sides, 5 to 8 minutes. Remove the chicken from the pan and set aside.
3) Add the onions to the same pan and cook over medium heat, stirring occasionally, until soft, 8 to 10 minutes.
4) Return the chicken to the pan and season with salt and pepper.
5) Add the garlic, thyme, marjoram, and sage and stir.
6) Add the wine and simmer for 2 to 3 minutes, scraping up the browned bits on the bottom of the pan.
7) Add the tomatoes and tomato paste, stir to combine, and cook for 2 minutes.
8) Reduce the heat to low, cover, and simmer until the chicken is tender, 30 to 40 minutes. When tender, transfer the chicken to a warm platter, cover with foil, and set aside.
9) Skim off the excess fat from the braising liquid and reduce the sauce over high heat to a sauce-like consistency.
10) Taste and correct the seasoning, if necessary. Serve the sauce over the chicken and garnish with the parsley. Serve with spaetzle, rice, or boiled potatoes.
For this recipe, you will need:
Directions:
1) In a heavy, ovenproof pan with a lid, heat the olive oil and butter over medium heat until hot.
2) Pat the chicken dry and add to the pan. Do not crowd the chicken—you may have to brown the chicken in batches, depending on the size of the pan. Cook until the chicken has browned on all sides, 5 to 8 minutes. Remove the chicken from the pan and set aside.
3) Add the onions to the same pan and cook over medium heat, stirring occasionally, until soft, 8 to 10 minutes.
4) Return the chicken to the pan and season with salt and pepper.
5) Add the garlic, thyme, marjoram, and sage and stir.
6) Add the wine and simmer for 2 to 3 minutes, scraping up the browned bits on the bottom of the pan.
7) Add the tomatoes and tomato paste, stir to combine, and cook for 2 minutes.
8) Reduce the heat to low, cover, and simmer until the chicken is tender, 30 to 40 minutes. When tender, transfer the chicken to a warm platter, cover with foil, and set aside.
9) Skim off the excess fat from the braising liquid and reduce the sauce over high heat to a sauce-like consistency.
10) Taste and correct the seasoning, if necessary. Serve the sauce over the chicken and garnish with the parsley. Serve with spaetzle, rice, or boiled potatoes.
