Ingredients- chicken pieces
- ½ cup flour
- ½ cup vegetable oil
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 tbsp tomato paste
- 1 cup dry white wine
- 4 cups chicken broth
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 2 whole cloves
- ¼ cup parsley
- 1 lemon zested
- 2 cloves garlic (minced)
- 1 tsp rosemary (minced)
Instructions- Dry chicken with paper towels.
- Season with salt and pepper, and dredge in flour.
- Brown chicken in oil (about 6 min per side).
- Remove chicken to roasting pan.
- Sauté onion, carrot, celery (and salt) in the same pan (about 6 min).
- Add tomato paste.
- Add wine and allow to reduce.
- Add chicken broth, rosemary, thyme, bay leaves, cloves.
- Bring to boil, then add to roasting pan.
- Cover tightly and braise at 375°F.
- Turn after 1 hour, cook until tender.
- Gremolata: mix parsley, lemon zest, garlic, rosemary, salt, papper.
- Sprinkle the gremolata on the chicken just before eating.
Notes- All of the oil stays in the sauce! Don't use too much.
- The herbs in the gremolata really need to be finely chopped, as they are eaten raw.
Source
