Ingredients:
3-4T Oli + Ve EVOO (any single varietal or experiment with our Rosemary, Tuscan Herb, Herbs de Provence, Garlic, or our spicy Baklouti Green Chili Oil for added flavor)
2 small shallots, cut in rings
2 cloves garlic, crushed
One 3-4lb chicken, cut into pieces
Small chili pepper
Salt and freshly ground black pepper
2T Tomato paste
One glass dry white wine
A few sprigs rosemary
6-8T Chicken stock
Instructions:Heat the oil in a casserole or Dutch oven and sauté the shallot rings and the crushed garlic for 5 minutes. Add the chicken followed by the finely chopped chili pepper. Season to taste with salt and pepper, browning the chicken on all sides over moderate heat.Mix the tomato paste with a little warm water and add to the chicken together with the wine. Reduce the temperature, cover with a lid, and braise the chicken for a further 30 minutes until tender, occasionally adding a little stock. Scatter over the remaining sprigs of rosemary as a garnish and serve.
Serves 4
Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!