Braised Chicken with Onion in Tomato-Wine Sauce

Slow-braised until meltingly tender, this chicken simmers in a rich tomato and white wine sauce with sweet onion, garlic and rosemary. It is the kind of comforting weeknight dinner that tastes like it took all day, and it pairs beautifully with other chicken favorites such as Chicken Meatloaf Roll with Mushrooms and Spinach and Chicken Soup with Cheese Dumplings.

Ingredients

• 1 whole chicken, cut into parts
• 1 onion, sliced into rings
• 2-3 garlic cloves, crushed
• 1 hot red pepper, sliced
• 1.5 tbsp tomato paste
• 200 ml (3/4 cup + 1 tbsp) dry white wine
• 100 ml (1/3 cup + 1 tbsp) chicken broth
• 2 sprigs of rosemary
• 4 tbsp olive oil
• Salt and pepper

Instructions

1. Slice the onion into rings, crush the garlic, slice the pepper, cut up the chicken.
2. Strip the rosemary leaves.
3. Sauté the onion and garlic in olive oil over medium heat about 5 minutes, stirring without browning.
4. Add the chicken and hot pepper; brown well.
5. Warm the broth in a saucepan; stir in the tomato paste.
6. Add the wine and reduce 5 minutes.
7. Pour over the chicken, add half the rosemary and braise on low 30-40 minutes.
8. Garnish with the remaining rosemary before serving.

Tips

• Brown the chicken well before braising: that color is where much of the flavor comes from.
• Keep the braise gentle and low so the meat stays tender and does not dry out.
• For braising basics and wine-sauce guidance, see Serious Eats and Allrecipes.

Nutrition: per 100 g: 102 kcal, protein 6.6 g, fat 3.3 g, carbs 10.9 g.