I don’t have much to say about this dish, because it’s super dumb-free, but really tasty!
This is actually one of my inventions. Yes, I heard you, “Really? Such an easy recipe, you call it an invention?” Well, honestly, I didn’t plan to post it until my sister-in-law, who’s a huge fan of this dish, kept begging me to put it on my blog so that she can make it on her own.
Now, Keturah, if you ever try to make it, but ruin it. You are not eating in my house for the rest of your life!
Ingredients (serves 6):
Salt and freshly ground pepper to season
1 large onion, sliced
5 tomatoes, diced
1 cup chicken broth
Directions:
Season chicken with salt and pepper.Heat oil on medium high heat in large sautee pan. Add the chicken (skin side down) and cook until browned on each side. Set aside.
Add onion, garlic and tomato, and cook for 10 minutes. Stirring occasionally.
Add wine, cook for about 5 minutes over medium heat.
Add broth, tomato paste, caper and rosemary. Mix well.Put in chicken thighs. Cook until the juice bubbles. Reduce the heat to low, cover and cook for 15 minutes.
Serve with spaghetti or rice.
