2 lb. chicken pieces (thighs or breasts)
salt and pepper to taste
1/2 c. flour
2 Tbsp. olive oil
6 cloves garlic
1 1/2 tsp. dried oregano
3/4 c. white wine
2 c. chopped fresh tomatoes
1 6oz. can tomato paste
A classic Italian dish for a hearty dinner on a rainy evening.
Liberally shake salt over the chicken peices (top and bottom).
Place the flour on a large shallow dish. Dredge the chicken pieces in flour.
Heat the olive oil in a large skillet. Add chicken pieces - do not crowd the pan; do this step in batches. Let the chicken brown on both sides, at least 5 minutes per side. Remove the first batch to a platter or plate and place the second batch in the skillet.
While the chicken is browning, chop the onion and mince the garlic.
When the second batch of chicken is browned, remove it from the pan.
Add the onion and garlic to the pan with the oregano. Sauté until the onion is translucent.
Add the wine and simmer about 3 minutes. Add tomato paste and tomatoes and their juice to the skillet. Stir to combine.
Return the chicken to the pan, and flip to coat with sauce on both sides. Simmer covered until the chicken pieces are done through. (Time will vary depending on the size of your chicken pieces. Budget 20-30 min. for thighs)
Serve with pasta or crusty country bread.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday August 22nd, 2007