Ingredients
1 broiler/fryer chicken (3 pounds), cut up and skin removed1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil1 small onion, finely chopped1/4 cup finely chopped celery1/4 cup finely chopped carrot3 garlic cloves, minced1/2 cup dry red wine or reduced-sodium chicken broth1 can (28 ounces) crushed tomatoes1 bay leaf1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 cup minced fresh basil
Preparation
Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm.
In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil.
Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil.
