Ingredients
- 2 pounds skinless, boneless chicken thighs and breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 2 15 oz cans tomato sauce
- 3/4 cup reduced-sodium chicken broth
Directions
1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.
2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
3. Add the onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
4. Return chicken to the pan.
5. Add the tomato sauce and broth. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 45 minutes.
Serve with polenta. If you are freaked out by polenta, try mashed potatoes.