Recipe modified. Original recipe by Family Circle.
Oh how I love this dish. Fresh tomatoes, rosemary and garlic...delicious. It takes a bit of time, but it's worth it!
What you'll need
1 kg Vine-ripened tomatoes
1.5 kg Chicken, cut into 8 pieces (I think thighs work best, but breasts are good too)
2 tbsp Extra-virgin olive oil
2 small Onions, diced
2 Garlic cloves, minced
2 tbsp Tomato paste
1 tsp Sugar
1 1/2 tbsp Fresh rosemary, finely chopped
2 Bay leaves
3/4 cup Dry white wine
1/2 cup Chicken stock
1 tbsp Lemon juice
1/2 cup Kalamata olives, whole and pitted (The original recipe says they're optional, but I'm an olive lover, so I have to disagree. My husband however is not a fan of olives, so for him it's optional and I left them out this time)
1. Peel and seed the tomatoes. Roughly chop.
2. Heat olive oil in a pan over medium-high heat. Season your chicken with salt and pepper and add it to the pan. Cook until golden brown and no longer pink inside. Remove from pan.
3. Add the onion to the pan and cook over low heat until just starting to caramelize. Add the tomato, garlic, tomato paste, sugar, herbs, wine and stock. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes, or until liquid is reduced by half.
4. Add the chicken to the sauce. Add the lemon juice, then cover and cook over very low hear for 30 minutes. Add the olives. Remove from heat. Serve with noodles.