Ready in: 20 minutes
Servings: 4 people
- One 3 1/2 pound chicken, cut into pieces
- 2 Tbsp extra virgin olive oil
- 1 cup thinly sliced onions
- 2 garlic cloves, thinly sliced
- Salt and freshly ground pepper
- 1/3 cup white wine
- 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)
- Rinse chicken and pat dry.
- Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally.
- Push the onions to the side.
- Add the garlic and chicken pieces, skin-side down.
- Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
- Season chicken with salt and pepper, on both sides.
- Add wine and simmer until reduced by half.
- Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
- Cook the chicken in the simmering liquid, turning and basting from time to time.
- Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes.
- If the stew ever starts to dry out, add a couple tablespoons of water.