Total Calories: 169
1 Heat the oil in a large skillet over medium heat. Rinse and pat the chicken pieces dry. Cook the chicken, turning the pieces frequently until browned on all sides, about 15 minutes. Transfer the chicken to a plate. Tip the pan and skim off all but 2 tablespoons of the fat.
2 Add the onions, celery, carrot, and peppers to the skillet. Cook, stirring occasionally, until the vegetables are lightly browned, about 15 minutes.
3 Return the chicken to the skillet. Add the wine and bring to a simmer. Stir in the tomatoes, basil, rosemary, and salt and pepper to taste. Bring to a simmer and cook, turning the chicken pieces occasionally, until the chicken juices run clear when the thigh is pierced in the thickest part, about 20 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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