Categories: not tried, south beach

Ingredients

• 1/4 c flour
• 1 1/4 t kosher salt
• 3/4 t black pepper
• 1 3.5 to 4 lb chicken in pieces
• 1/4 c olive oil
• 1 med onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cloves garlic, chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 28 oz can plum tomatoes
• 1/3 c dry red wine
• 1/4 c chopped flat leaf parsley

Directions

1. Combine flour, salt, pepper.

2. Pat chicken dry and coat with mixture.

3. Heat oil and cook chicken until brown.

4. Remove chicken.

5. In same pan, cook onion, carrot, celery, garlic, thyme, and bay leaf for 10 min.

6. Crush tomatoes and stir in.

7. Add wine and salt and pepper.

8. Add back chicken and simmer 45 min.

9. Remove bay leaf.

10. Serve with parsley.

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