Ingredients
3 1/2
to 4 lb. boneless skinless chicken thighs
2
tablespoons olive oil
2
cups chopped onions (about 4 medium)
2
tablespoons minced garlic (about 6 to 7 cloves)
2
(28-oz.) cans crushed tomatoes, undrained
1
cup dry red wine or chicken broth
1
teaspoon sugar
2
teaspoons dried rosemary leaves, crushed
1/2
teaspoon salt
1
bay leaf
1/4
cup chopped fresh parsley
Preparation
Pat chicken dry with paper towels. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook in batches until browned. Remove chicken from Dutch oven; set aside.
Add onions to same Dutch oven; cook and stir 2 to 3 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, wine, sugar, rosemary, salt and bay leaf; stir gently to mix.
Add chicken with any juices to tomato mixture. Bring to a boil. Reduce heat to low; simmer 45 minutes or until chicken is fork-tender, its juices run clear, and sauce has thickened.
Remove bay leaf. Sprinkle chicken mixture with parsley. If desired, garnish with freshly shredded or shaved Parmesan cheese.
