Braised Chicken In Tomato and Herbs

As usual, presentation is out. Oh well, I am the practical non-creative one. After all, everything will end up in the tummy, why bother decorating it? LOL ...

Ingredient

4 chicken drumsticks (will use chicken breast meat next time)Salt and pepper
2 tablespoons olive oil
1 large yellow onion, sliced thin or diced
3-4 cloves garlic, crushed, minced, or sliced thin
1 bay leaf
1 tablespoon of dried rosemary 

(Can use other herbs of your choice: sprig of rosemary; a few sprigs of thyme; tablespoon dried rosemary or thyme; fresh chopped parsley)
1/2 can of diced tomatoes (14oz can)
1 cup of chicken broth

Method

1. Generously salt and pepper the chicken drumsticks. 

2. Heat the oil on medium high until shimmering. 

3. In a deep, heavy sauté pan place the chicken skin side down and brown for about 10 minutes. Turn and cook for 4 minutes. Remove chicken from pan and set aside. 

4. Discard some of the oil and fat from the pan if you want a lighter dish leaving just enough to sauté onions. Cook until soft. 

5. Add garlic and herbs (except parsley which should be added at end) and cook until fragrant, scraping up any brown bits. 

6. Add tomatoes and stir. 

7. Arrange chicken in pan and pour in accumulated juices and broth. 

8. Bring to a boil then reduce heat to a low simmer. 

9. Cover and cook gently for about 45 minutes. Remove bay leaf and fresh herb sprigs.

10. Sprinkle with chopped Italian parsley if using. 

11. Serve with a starch of your choice: pasta, rice, couscous or even just a crusty loaf of bread.

Original recipe: Chicken Braised in Tomato