Categories: Chicken
Ingredients
- 3 lb. whole chicken, cut into 4 pieces
- 1/2 cup white wine
- 2 sprigs of rosemary
- 28 oz. can whole plum tomatoes, crushed
- 1/4 tsp red pepper flakes, crushed
- 2 tbsp olive oil
- Black pepper and kosher salt, to taste
Directions
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Generously season the chicken with salt and pepper. Over medium heat in a Dutch oven, heat the oil until it starts shimmering. Once hot, add in the chicken pieces and sear for 4 to 5 minutes, until golden brown, skin-side down. Flip and brown the side for a couple minutes more. Transfer them to a large plate.
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Increase the heat to high and then add in the wine; using a large wooden spoon, give everything a good stir. Don’t forget to scrape down any browned bits from the bottom of your pan until the wine is decreased by half. Add in the tomatoes, pepper flakes and rosemary; bring the mixture to a simmer. Place the chicken again to the pan; cover and decrease the heat and let simmer gently for 30 to 35 minutes, until the chicken is fork-tender.