Photo: Dana Gallagher
Prep Time:
Other: 1 Hour, 5 Minutes
Other: 1 Hour, 5 Minutes
Nutritional Information
Amount per serving
- Calories: 803
- Calories from fat: 63%
- Fat: 56g
- Saturated fat: 14g
- Cholesterol: 207mg
- Sodium: 943mg
- Fiber: 3g
- Sugars: 8g
- Protein: 54g
Ingredients
- 1 1/4 teaspoons kosher salt $ Click to see savings
- 3/4 teaspoon black pepper $ Click to see savings
- 1 3 1/2- to 4-pound chicken, cut into pieces $ Click to see savings
- 1/4 cup olive oil $ Click to see savings
- 1 medium yellow onion, roughly chopped $ Click to see savings
- 1 carrot, diced $ Click to see savings
- 1 celery stalk, diced $ Click to see savings
- 4 cloves garlic, finely chopped $ Click to see savings
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 28-ounce can plum tomatoes $ Click to see savings
- 1/3 cup dry red wine $ Click to see savings
- 1/4 cup fresh flat-leaf parsley,roughly chopped
Preparation
In a shallow bowl, combine the flour, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Rinse the chicken and pat it dry with paper towels. Working in batches, lightly coat the chicken with the flour mixture, shaking off any excess.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.
Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan and cook until browned, 4 to 5 minutes per side. Transfer to a plate; set aside. Repeat with the remaining chicken.
Add the onion to the pan and cook for 2 minutes. Add the carrot, celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and the remaining salt and pepper. Bring to a simmer. Add the chicken, reduce heat, and cover. Simmer for 45 minutes, turning the pieces occasionally. Remove and discard the bay leaf. Stir in the parsley.
*back into the abyss of death*
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