CHICKEN CONTADINA RECIPES

Steps:

• Warm 1 TB of the olive oil in a heavy skillet or saute pan, add the chicken pieces and saute over medium-high heat until they are golden brown, about 15 minutes, turning frequently to brown them evenly.
• Remove the chicken pieces to a tray or plate and add the onion, garlic, carrot, celery, rosemary, and lemon zest to the pan. Stir everything around and season well with salt and pepper. Cover, and saute for about 15 minutes, stirring occasionally.
• When vegetables are soft, remove the lid, turn up the heat to medium high, and pour in the red wine. Allow the wine to simmer until it is almost completely reduced, and then add the tomatoes and stock.
• Add the chicken back into the pan, cover, and put in the oven for 20-25 minutes until the chicken has reached an internal temperature of 165 degrees Fahrenheit. (If you don’t have an oven thermometer, cut into a piece to be sure it’s opaque all the way through).
• Transfer the chicken to a serving platter. If you would like a thicker sauce, you may reduce the liquid on the stove top, or put it in the blender and strain it. Pour the sauce over the chicken and serve.