GOLDEN BRAISED CHICKEN WITH ROSEMARY & GARLIC

GOLDEN BRAISED CHICKEN WITH ROSEMARY & GARLIC image

Yield 6 to 8 people

Number Of Ingredients 9

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1/3 cup extra virgin olive oil
1 medium onion-thinly sliced
5 garlic cloves,sliced
chicken pieces-I like 3 half breast and 6 thighs (skin removed from thighs)
6 Tablespoons of flour
3/4 cup white wine
2 Tablespoons tomato paste
1/4 cup chick stock
1 Tablespoon dried rosemary-crumbled or 3 Tablespoons fresh-chopped

Steps:

Heat oil in large Dutch oven over medium heat. Add sliced onion and garlic and saute until soft and slightly brown, about 5 minutes. Transfer onion and garlic to small bowl using a slotted spoon. Season chicken with salt and pepper, dredge in flour and brown well in reserved oil. Transfer chicken to plate. Add wine and tomato paste to pot and deglaze. Return chicken thighs and onion/garlic mixture to pot. Reduce heat to low and cover and cook 20 minutes turning chicken thighs and adding breast pieces. Cook 10 minutes longer. Add 1/4 cut stock and rosemary. Cover and continue cooking until chicken is tender turning occasionally about 20 minutes longer. Transfer chicken to platter, tent with foil. Continue cooking pan juices adding stock to desired thickness.