Basque Chicken

• 3 lbs chicken pieces (skinned or not as desired)
• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 clove garlic (minced)
• 1 (6 ounce) can tomato paste
• 2 cups diced tomatoes (undrained)
• 1 cup sweet vermouth
• 1 12 teaspoons salt
• 14 teaspoon pepper
• 12 teaspoon dried basil
• 12 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon cornstarch

1. In Dutch oven, heat oil, and brown chicken pieces on all sides.
2. Add remaining ingredients except cornstarch, cover and simmer over low heat until tender, about 30 minutes.
3. Place chicken on heated platter.
4. Thicken sauce with the cornstarch dissolved in 2 tablespoons of water.
5. Add to tomato mixture.
6. Bring to a boil, stirring constantly, until sauce is desired thickness.
7. Remove bay leaf and pour sauce over chicken.
8. Serve over hot cooked pasta.

chicken, olive oil, onion, clove garlic, tomato paste, tomatoes, sweet vermouth, salt, pepper, basil, thyme, bay leaf, cornstarch

Taken from www.food.com/recipe/basque-chicken-23077 (may not work)