4poundspring chickencut into pieces (I used 6 bonelss skinless chicken thighs)
½cupflour
1teaspoonsalt
½cupfat
¼cupchopped onion
1cloveof garlicchopped fine
¼cupchopped carrot
3sprigs parsley
1basil or bay leaf
4cupstomatoes
1teaspoonsalt
Dash pepper
¼cupMarsalasherry, or white wine (I did Marsala)
Instructions
Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides.
Place in covered dish in a warm place.
Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.
Strain tomatoes (when strained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil.
Add chicken and wine and simmer for 30 minutes, or until chicken is tender.
Notes
A great side for this dish is polenta, to soak up all the juices. Cooking according to directions on package.