Braised Chicken In Rosemary Wine Sauce

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 3 lbs chicken, cut into 8 pieces
• 1 large onion, chopped
• 1/4 cup olive oil
• 2 slices bacon, chopped
• 3 ounces chicken livers, chopped
• 1 teaspoon dried rosemary, crumbled
• 3 bay leaves
• 4 whole cloves
• 1 cup dry wine
• 1 1/2 cups chicken broth
• 4 teaspoons tomato paste
• polenta

Recipe

• 1 season chicken pieces lightly.
• 2 heat oil in large skillet over medium-high heat.
• 3 add chicken and cook until light brown, about 5 minutes per side.
• 4 transfer chicken to bowl with slotted spoon.
• 5 add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
• 6 mix in wine and tomato paste.
• 7 add broth and bring to the boil, scraping up any browned bits.
• 8 return chicken and any juices to skillet, turning chicken to coat with sauce.
• 9 reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
• 10 transfer chicken breasts to bowl.
• 11 cover and simmer remaining chicken about 15 minutes longer.
• 12 transfer pieces to bowl.
• 13 boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
• 14 strain sauce through fine sieve.
• 15 degrease.
• 16 return sauce and chicken to skillet (can be prepared 1 day ahead to this point. reheat gently over low heat.) serve with polenta poured into center of large serving platter.
• 17 place chicken pieces around and spoon sauce over all.