Portuguese Chicken With Tomato Wine Sauce

"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."
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  • 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.

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