Category : International Cuisine
Author : Joe
Hits : 2444
Rating :
Date : 24/07/2003
3 tablespoons extra-virgin olive oil 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces 1 small onion, thinly sliced 2 large cloves garlic, chopped 2 teaspoons dried rosemary 1/2 cup dry white wine 3/4 teaspoon salt 1/4 teaspoon crushed red-pepper flakes 1 1/2 cups canned plum tomatoes, drained and coarsely chopped
1. In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and red-pepper flakes.2. Return chicken, skin side up, and accumulated juices to skillet. Boil until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken.
Carambola Selection
Also called Star Fruit, good quality Carambola is firm and its skin will be yellow with no green tinges. Avoid fruit with brown, shriveled ribs. (...)
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