2 legs and thighs, 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 (850 g), peeled and seeded, cut into pieces
2 cloves of garlic, minced
1/2 cup of dry white wine (120 ml)
1/2 cup of water (120 ml)
2 cups of toasted Italian breadcrumbs (80 g) and roasted vegetables, cut into cubes 1 cm
2 hard-boiled eggs, cut into quarters
2 tablespoons of chopped fresh parsley (for garnish)
2 legs and thighs, 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 (850 g), peeled and seeded, cut into pieces
2 cloves of garlic, minced
1/2 cup of dry white wine (120 ml)
1/2 cup of water (120 ml)
2 cups of toasted Italian breadcrumbs (80 g) and roasted vegetables, cut into cubes 1 cm
2 hard-boiled eggs, cut into quarters
2 tablespoons of chopped fresh parsley (for garnish)
Season the chicken pieces with half of the salt and black pepper, and set aside
In a large skillet, heat the olive oil over high heat
Add the chicken and cook, stirring occasionally, until browned and cooked through (approximately 7 minutes)
Tilt the skillet to drain excess fat, then add the tomato 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 thickened (approximately 18 minutes)
Season with the remaining salt and black pepper
Transfer to a serving dish and top with toasted breadcrumbs and hard-boiled eggs
Sprinkle with parsley and serve immediately
840 calories per serving
A fruit-forward, medium-bodied red wine, such as Italian Chianti Vernaiolo 97 or Colli Fiorentini 96 from Fattoria Lucignano, $12.50 to $14.50 per bottle.
