Description
Adapted from the original recipe, modified both ingredients and method.
Ingredients
- 2 pounds chicken thighs seasoned with salt and pepper
- Just used 1 Costco pack
- 2 slices of Bacon (optional)
- 2 tablespoons extra virgin olive oil
- 1 medium onion sliced very thin
- 5 garlic cloves, peeled and sliced very thin
- ⅓ cup dry white wine
- 2 cups fresh, very ripe, firm meaty tomatoes, skinned raw with a peeler and chopped, or canned imported Italian plum tomatoes, cut up, with their juice
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 3 leaves Sage
- Red pepper flakes
- Parmesan cheese
- Salt
- Black pepper, ground fresh from the mill
Method
- Choose a sauté pan that can subsequently contain all the chicken pieces without crowding them. Fry bacon and set aside.
- Add olive oil, and turn the heat to medium high. Fry the chicken skin side down for 6 minutes. Flip chicken and cook for another 6 minutes. Remove chicken from pan.
- With heat on medium add the sliced onion (and more olive oil if necessary). Cook the onion, turning it occasionally, until it becomes translucent.
- Add the sliced garlic, thyme, rosemary, red pepper flakes, salt, several grindings of pepper, cook until fragrant.
- Add wine. Let it simmer away until about half of it has evaporated.
- Add the cut-up tomatoes, and a bit more salt, and bring to a simmer. Allow the tomatoes to cook down slightly.
- Return chicken pieces to pan nestling them into the mixture. Turn down the heat to cook at an intermittent simmer, and cover the pan, putting the lid on slightly askew. If you find that the liquid in the pan becomes insufficient, add 2 tablespoons of water. Cook until the chicken thighs feel very tender when prodded with a fork, and the meat comes easily off the bone, about 40 minutes.
- To serve, spoon some of the sauce into a high sided plate and place the chicken on top. Grate fresh parmesan on top, and chiffon some parsley if you have it