Braised Chicken In Rosemary White Wine Sauce

• 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 white wine
• 1 1/2 cups chicken broth
• 4 teaspoons tomato paste
• polenta

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.

chicken, onion, olive oil, bacon, chicken livers, rosemary, bay leaves, cloves, white wine, chicken broth, tomato paste, polenta

Taken from www.food.com/recipe/braised-chicken-in-rosemary-white-wine-sauce-62210 (may not work)