Braised chicken with rosemary and wine sauce is delightful. The acidity of the tomatoes combined with the rosemary and wine makes the dish so savory. Due to being able to make the dish in about an hour, it is a perfect midweek meal. I usually combine it with some creamy mashed potatoes or fluffy steamed rice.
There are a few tips to making this recipe. If you are using a heavy skillet, you can brown the chicken over high heat. I leave the skin on the chicken. If you want it healthier, you can remove the skin. If find it adds some nice flavor, however.If you are using a lighter frying pan, you’ll want to keep the heat at medium to avoid burning the chicken. Some people might like it a little sweeter, so feel free to add in a tablespoon of sugar. You can use any brand of plum tomatoes. If tomatoes are in season, and you have some fresh ones on hand, by all means use those. As always, the fresher the better.
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[btn color=”orange” target=””]Ingredieints:[/btn]
- 4 chicken thighs, bone in
- 4 chicken drumsticks, bone in
- 3/4 cup of all purpose flour
- 1/2 small red onion, chopped
- 3 cloves of garlic, chopped
- 1 cup of dry red wine
- 1 tsp of rosemary, fresh or dried
- 1 cup of chicken stock
- 1 can of whole tomatoes (14 oz)
- 1 bay leaf
- Fresh parsley or cilantro for garnish
- 1/2 tsp of salt
- 1/2 tsp of ground black pepper
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- Servings: 4-5
- Time:45 minutes
- Level: Easy
- Cuisine: American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Add the flour, salt, and pepper to a sealable container. Whisk until everything is well combined. Place the chicken in, put the lid on, and shake the container for about a 30 seconds. Remove the chicken and set it aside on a plate.
- Add some olive oil to a frying pan over medium heat. Place the chicken in and cook it for 4 to 5 minutes on each side. If you are using a thicker skillet, you can increase the heat to high.
- Take the chicken out and set it aside. Add in the garlic, onions, and rosemary. Saute them for 30 to 45 seconds or just to the point that they begin to become soft.
- Add in the red wine and deglaze the pan by scraping the edges and bottom with a wooden spoon. Bring it to a boil and season it with a pinch of salt and 1/2 tsp of pepper. Pour the chicken stock and tomatoes in. Stir it, add in the bay leaf, and allow it to come to a boil.
- Add the chicken back in, partly cover the pan, and allow it to simmer for 15 minutes or until the chicken is cooked.
- Garnish with parsley or cilantro, serve, and enjoy your braised chicken with rosemary and wine sauce.
