Ingrédients
1/4 cup all-purpose flour
1 1/ 4 teaspoons kosher salt
3/4 teaspoon black pepper
italian Chicken January 3 1/2- to 4 pounds , cut into pieces
1/4 cup olive oil
1 medium yellow onion , coarsely chopped
1 carrot , diced
1 stalk celery, diced
4 cloves garlic , finely chopped
3 sprigs fresh thyme
1 bay leaf
Tomatoes January 28 ounce box of plum
1/3 cup dry red wine
1/4 cup fresh parsley, coarsely chopped
Directions
In a shallow bowl , combine flour, 1 teaspoon salt , 1/2 teaspoon pepper . Rinse italian chicken and pat dry with paper towels. Working in batches , lightly coat italian chicken with flour mixture , shaking off excess .
Heat oil in a Dutch oven or large pot over medium heat. Add a little chicken to skillet and cook until browned , 4-5 minutes per side . Transfer to a plate and set aside. Repeat with remaining chicken .
Add onion to skillet and cook for 2 minutes. Add the carrot , celery , garlic , thyme and bay leaf. Cook, stirring occasionally , for 10 minutes.
Crush the tomatoes in the box with a large spoon and stir into the vegetables with wine and remaining salt and pepper. Bring to boil . Add chicken , reduce heat , cover and . Simmer for 45 minutes, turning the pieces occasionally . Remove and discard bay leaf . Add the parsley.
