Tasty Thursday – Sauteed Chicken

Sautéed Chicken with Garlic, Red Wine, and Rosemary

Serve the chicken with a nice crisp salad.

 

Ingredients:

• 2 Tbsp. Extra Virgin Olive Oil
• 12 boneless, skinless chicken thighs or breasts
• 3 garlic cloves, minced or passed through a garlic press
• 1 cup medium body red wine
• 1 cup chicken stock
• 1 28 oz. can crushed tomatoes (San Marzano if possible)
• 1 ½ tsp. fresh chopped rosemary or ¾ tsp. dried
• ¼ cup fresh flat leaf Italian parsley or 1 Tbsp. dried

 

Directions:

• Preheat Oven to 350°.
• In an oven safe sauté pan, on medium heat, put olive oil and chicken in one layer and cook until slightly golden.  (Repeat, if necessary).
• Lower heat and remove chicken from the pan.
• Add garlic, and cook for 10 seconds.  Do not let the garlic burn.
• Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
• Add the broth.  Simmer for 5 minutes and let the liquid reduce by 1/3.
• Return the chicken to the pan, along with any juices.
• Add the crushed tomatoes, rosemary and parsley.
• Place pan in preheated oven and cook for approximately 30 minutes until chicken is done and tender.
• Check for seasoning.  If you like, add Kosher or Sea Salt, optional.