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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is a classic Italian dish. I found this on the internet. Ingredients:
1/4 cup flour |
1 1/4 teaspoons kosher salt |
3/4 teaspoon black pepper |
1 chicken, cut into pieces (3-4 lbs.) |
1/4 cup olive oil |
1 medium yellow onion, roughly chopped |
1 carrot, diced |
1 celery, diced |
4 garlic cloves, finely chopped |
3 sprigs fresh thyme |
1 bay leaf |
1 (28 ounce) can plum tomatoes |
1/3 cup dry red wine |
1/4 cup fresh flat-leaf parsley, roughly chopped |
Directions:
1. In a shallow bowl, combine flour, 1 teaspoons of the salt, and 1/2 teaspoons 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.
2. 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, 4-5 minutes per side. Transfer to a plate; set aside. Repeat with remaining chicken.
3. Add the onion to the pan and cook for 2 minutes. Add the celery, garlic, thyme, and bay leaf. Cook, stirring occasionally, for 10 minutes.
4. Crush the tomatoes in the can with a large spoon and stir them into the vegetables along with the wine and 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.
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