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"