1 chicken (4 pounds), cut into 2 wings, 2 breasts, and 2 whole legs
Salt and pepper, to taste
1 tablespoon vegetable oil
1 head garlic, coarsely chopped (use less if you like)
2 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
1 can (28 ounces) imported whole tomatoes, drained and crushed in a bowl
4 sprigs fresh thyme
3/4 cup white wine
1 cup chicken stock
INSTRUCTIONS
Set the oven at 325 degrees.
Sprinkle the chicken all over with salt and pepper. In a flame-proof casserole, heat the oil until it is very hot. Brown the chicken pieces for 5 minutes, turning often, or until they are golden brown all over. Remove them from the pan.
Add the garlic, carrots, celery, and onion. Cook for 5 minutes, stirring often, or until the vegetables soften.
Add the tomatoes, thyme, wine, and stock. Return the chicken pieces to the pan.
Bring the liquids to a boil. Cover with the lid. Transfer to the hot oven and cook the chicken for 1 1/2 hours or until the chicken is falling off the bone. Remove the thyme and serve at once.
Recipe courtesy of Carlos Rosario, as seen in The Boston Globe
Copicut Staff
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