Ingredients
Method
- Pat the chicken dry with paper towels, season with salt and pepper, and dust with 2 tablespoons of flour, shaking off excess flour.
- In a large skillet, heat the olive oil over medium high heat, carefully add in the flour dusted chicken, & cook until browned all over, about 10 - 15 minutes. Remove chicken from pan and set aside.
- Add half of the minced garlic clove to the pan, along with the onions, olives and diced tomatoes. Sauté until onions are just translucent.
- Pour in the marinara sauce and add the wine, stirring to mix well.
- Add the remaining minced garlic and oregano, stir to combine.
- Place the browned chicken and tuck in the bay leaves and lay the rosemary sprigs over the top. Bring to a boil, cover, then reduce the heat to low and simmer for about 1 - 1 1/2 hours.
- Serve on its own, with a salad, pasta, rustic bread or cannellini beans. Top with flat leaf parsley and grated Parmesan cheese if desired.
Enjoy!
Notes
*If you're in a hurry, skip the marinating and start with step 2 by patting the chicken dry and dusting with flour. Continue cooking as directed through step 5, and in place of the marinade, add in the bay leaves, rosemary, 1 clove of minced garlic, and the 1/2 cup of red wine and marinara sauce, and continue to cook as directed.
Sauce too acidic? Add up to 1 tablespoon of sugar to mellow the flavors.
Other great additions:
- Sautéing 8 oz. of mushrooms along with the onions.
- Crispy bacon added during the simmering process.
- Crushed red chili, to taste.
- A few anchovies while sautéing the onions.
- Red wine can be substituted with your favorite dry white wine if preferred. It all taste great!
