Braised Chicken in Rosemary White Wine Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season chicken pieces lightly.
  • Heat oil in large skillet over medium-high heat.
  • Add chicken and cook until light brown, about 5 minutes per side.
  • Transfer chicken to bowl with slotted spoon.
  • Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
  • Mix in wine and tomato paste.
  • Add broth and bring to the boil, scraping up any browned bits.
  • Return chicken and any juices to skillet, turning chicken to coat with sauce.
  • Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
  • Transfer chicken breasts to bowl.
  • Cover and simmer remaining chicken about 15 minutes longer.
  • Transfer pieces to bowl.
  • Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
  • Strain sauce through fine sieve.
  • Degrease.
  • Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
  • Place chicken pieces around and spoon sauce over all.
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