or so for garnish) and season to taste with salt and pepper. Stir in bay leaf, rosemary, and parsley (reserving 1 tbsp. Add tomatoes, with their juice, to chicken. Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side.Īdd wine and cook until it evaporates, about 5 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Heat oil in a large pan over medium-high heat. 1 (28-oz.) can peeled whole San Marzano tomatoes, chopped, juice reserved
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