Poultry dishes

Entree

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Recipe from Italy for 4 persons, suitable for for christmas and other holidays.

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Ingredients

8 chicken pieces (skinless)
1 tbsp olive oil
2 large onions, divided, cut in thick slices
1 1/2 pds. ripe tomatoes (or 2 1-pint cans)
2 large cloves garlic, chopped
1 tsp tomato puree
1 tbsp fresh rosemary needles, chopped
1 bay leef
1 1/2 cup dry white wine
1 tbsp white wine vinegar
salt and fresh ground pepper

Preparation

Heat olive oil in frying pan. Sprinkle chicken with salt end pepper and fry 'till slightly colored. Take it out the pan, and put the chopped onions in, adjust heat to medium and fry 8 to 10 minutes, stir occassionally. Skin and seed the tomatoes, after dipping in boiling water for 1 minute. Chop tomatoes in pieces.
Add garlic to onions stirfry for one minute, then add tomatoes, tomato puree, rosemary, bay leef, wine and vinegar. Heat up 'til it boils, let fluid reduce about a half (takes about 20 minutes), then add the chicken pieces, stir firmly, put the lid on the pan, reduce heat to low and stew until the meat looesen from the bone. If you want to, you can add salt and pepper.
Tastes good with tagliatelli-noodles or rice and vegetables

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