Monday, April 8, 2013

Chicken Braised in Wine and Rosemary

I made this dish for a Sunday afternoon dinner. Total time was about 40 minutes. I made extra chicken for guests, but did not increase the sauce. There was plenty! Everyone loved it. I hope you do too! If you do not want to use 9 points, then you can just have one piece of chicken for about 5 points+

serves 4 ( 1 drumstick, 1 thigh and 1/4 c. sauce = 9 points +)

  • 4 bone-in chicken drumsticks, skinned
  • 4 bone-in chicken thighs, skinned
  • 1/2 tsp. salt, divided
  • 1/2 tsp. pepper
  • 2 T. olive oil
  • 1/4 c. flour
  • 1/2 c. chopped shallots
  • 1 T. crushed garlic
  • 1 tsp. chopped, fresh rosemary
  • 1 c. red wine
  • 1 c. fat-free chicken broth
  • 1 tsp. sugar
  • 1 ( 14.5 oz.) can whole tomatoes, crushed and undrained
  • 1 bay leaf

Sprinkle chicken with 1/4 tsp. salt and pepper. Dredge chicken in flour.
Heat a large Dutch oven over high heat. Add oil to pan and swirl to coat. Add chicken to pana nd cook 5 minutes per side. Remove chicken from pan. Add shallots, garlic and rosemary to pan and cook 2 minutes or until tender. Add wine to pan; bring to a boil. Cook 1 minutes, scraping pan to loosen browned bits. Add remaining 1/4 tsp. salt and pepper, chicken broth, sugar, tomatoes and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, covered for 15-20 minutes, turning once, or until chicken is done.

"Cooking Light"

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