Basque Chicken

I've had this recipe since the early 70's. There is something about the blend of flavors that I like - maybe it's the Vermouth!

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  lbs chicken pieces (skinned or not as desired)
• 2  tablespoons olive oil
• 1  medium onion (chopped)
• 1  clove garlic (minced)
• 1 (6 ounce) can tomato paste
• 2  cups diced tomatoes (undrained)
• 1  cup sweet vermouth
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1  bay leaf
• 1  tablespoon cornstarch

Directions

1. In Dutch oven, heat oil, and brown chicken pieces on all sides.
2. Add remaining ingredients except cornstarch, cover and simmer over low heat until tender, about 30 minutes.
3. Place chicken on heated platter.
4. Thicken sauce with the cornstarch dissolved in 2 tablespoons of water.
5. Add to tomato mixture.
6. Bring to a boil, stirring constantly, until sauce is desired thickness.
7. Remove bay leaf and pour sauce over chicken.
8. Serve over hot cooked pasta.