2 chicken thighs, 2 legs and 1 breast cut into four pieces (1.6 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
5 large tomatoes (850g), peeled and seeded, cut into pieces
2 cloves of garlic, mashed
1/2 cup of dry white wine (120ml)
1/2 cup of water (120ml)
2 cups of Italian breadcrumbs toasted in 1 cm cubes (80g) and roasted
2 hard-boiled eggs, quartered
2 tablespoons of chopped fresh parsley (for garnish)
2 chicken thighs, 2 legs and 1 breast cut into four pieces (1.6 kg)
1 tablespoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
5 large tomatoes (850g), peeled and seeded, cut into pieces
2 cloves of garlic, mashed
1/2 cup of dry white wine (120ml)
1/2 cup of water (120ml)
2 cups of Italian breadcrumbs toasted in 1 cm cubes (80g) and roasted
2 hard-boiled eggs, quartered
2 tablespoons of chopped fresh parsley (for garnish)
Season the chicken pieces with half of the salt and black pepper, and reserve
In a large skillet, over high heat, warm the olive oil
Add the chicken and cook, stirring occasionally with a wooden spoon, until golden brown (approximately 7 minutes)
Tilt the skillet to drain excess fat
Add the tomatoes and garlic and pour in the wine
Cover the skillet and simmer over low heat, stirring occasionally and adding water as needed, until the sauce is thick and syrupy (approximately 18 minutes)
Season with the remaining salt and black pepper
Transfer to a serving dish, top with toasted breadcrumbs and egg quarters, and garnish with parsley
840 calories per serving
A full-bodied wine with moderate acidity, like Italian Chianti Vernaiolo 97 from Rocca delle Macie ($12.50) or Colli Fiorentini 96 from Fattoria Lucignano ($14.50)
