Prep 15 mins
Cook 45 mins
From the New York Times Cookbook.. Simmered in a light tomato wine sauce. I serve it with rice. You could substitute the butter for olive oil for a healthier version.
- 3 tablespoons butter
- 1 frying chicken, cut into pieces
- 1 tablespoon onion, chopped
- 1 tablespoon flour
- 1 garlic clove, finely chopped
- 1⁄4 cup white wine
- 1⁄2 cup chicken broth
- 1⁄2 cup tomatoes, diced, canned, drained
- salt and pepper
- 2 tomatoes, fresh peeled and chopped
- parsley, chopped
- In a large skillet heat the butter, add the chicken and brown on all sides. Remove chicken and keep hot.
- Add the onion to the skillet and cook slowly, stirring occasionally, 3 to 4 minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth.
- Add the canned tomatoes, salt and pepper. Return the chicken to the skillet, cover and simmer until tender, about thirty minutes.
- Remove the chicken from the skillet to a warm serving platter and keep hot. Add the fresh tomatoes to the skillet and simmer 15 minutes.
- Pour the sauce over the chicken and serve sprinkled with chopped parsley.