Categories: Chicken
Ingredients
- 1/4 cup all-purpose flour
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3 to 4 boneless, skinless chicken breasts - each cut in half
- 1/4 cup olive oil
- 1 medium yellow onion, roughly chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cloves garlic, finely chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 28-ounce can plum tomatoes
- 1/3 cup dry red wine
- 1/4 cup chopped fresh flat-leaf parsley leaves
Directions
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In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Working in batches, lightly coat the chicken in the flour mixture, shaking off any excess.
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Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan, being careful not to crowd the pieces. Cook the chicken until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
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Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes. Crush the tomatoes in the can with a large spoon and stir them into the vegetables. Add the wine and the remaining salt and pepper and bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley and serve on individual plates.