Ingredients
- 1 3 1/2-pound chicken, quartered
- 2 tablespoons extra-virgin olive oil
- 1 cup onion, sliced very thin
- 2 cloves garlic, sliced very thin
- Salt and freshly ground black pepper to taste
- ¼ cup dry white wine
- 1 ½ cups fresh ripe tomatoes, skinned with a peeler and chopped, or canned Italian plum tomatoes, cut up, with their juice
- Nutritional Information
Nutritional analysis per serving (4 servings)
947 calories; 66 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 74 grams protein; 297 milligrams cholesterol; 418 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse chicken in cold water and pat dry.
- Put olive oil and onion in a saute pan large enough to hold the chicken without crowding. Place over medium heat and cook, stirring occasionally, until onion is translucent. Add garlic. Add chicken, skin side down, and saute until skin turns golden. Turn and cook chicken on the other side.
- Add salt and pepper and turn the chicken a few times. Add the wine, and simmer until it is reduced by half.
- Add the tomatoes, reduce the heat to a very slow simmer, partly cover the pan, and cook the chicken about 40 minutes, until it is very tender and comes away from the bone easily. Turn and baste it from time to time during cooking. If necessary add a little water.
- Transfer the chicken to a warm dish and serve. If desired, it can be prepared in advance and reheated.
1 hour 15 minutes
Dining and Cooking