Rating: 3.5 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 2
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Credit: Anna Williams

Recipe Summary test

hands-on:
45 mins
total:
1 hr 50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat the oil in a Dutch oven or large saucepan over medium heat. Add some of the chicken to the pan. Cook until browned, 4 to 5 minutes per side. Transfer to a plate. 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 for 10 minutes.

  • Crush the tomatoes and stir them into the vegetables. Add the wine and the remaining salt and pepper and 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 and serve on individual plates.

Nutrition Facts

803 calories; calories from fat 63%; fat 56g; saturated fat 14g; protein 54g; cholesterol 207mg; sodium 943mg; fiber 3g; carbohydrates 19g.
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