Chicken Braised In Wine And Rosemary

• 4 bone-in chicken drumsticks (about 1 pound), skinned
• 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1/2 cup chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon chopped fresh rosemary
• 1 cup Chianti or other rich red wine
• 1 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon sugar
• 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
• 1 bay leaf
• 2 tablespoons chopped fresh flat-leaf parsley

1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.

chicken, chicken, salt, freshly ground black pepper, olive oil, allpurpose, shallots, garlic, rosemary, chianti, chicken, sugar, tomatoes, bay leaf, flatleaf

Taken from www.myrecipes.com/recipe/chicken-braised-wine-rosemary (may not work)