By Kathy Kelly Hines, BOWA

— This recipe makes the house smell wonderful on a chilly day!

Prep time: 10 minutes
Cooking time: 1 hour 30 minutes
Servings: 10


10 skinless chicken thighs
Kosher salt and fresh black pepper
3-4 small sprigs fresh rosemary or dried crushed
1 Tbsp. + 1 tsp. olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
2-4 cups imported crushed tomatoes or diced fire-roasted tomatoes
1/4 cup dry white wine, preferably Pinot Grigio
2 cups low sodium, fat-free chicken broth
Pinch red pepper flakes (optional)


1. Lightly season the chicken with salt and pepper.

2. Place a Dutch oven or large, heavy pot on medium-high heat. Add 1 Tbsp. oil; when hot, add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.

3. Sauté garlic, onions and red pepper flakes (if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally.

4. Add celery and carrots and sauté on medium-low for about 2-3 minutes, until soft.

5. Add the wine and chicken broth, scraping any caramelized bits from the bottom.

6. Add tomatoes and reduce heat to low, adjust salt and pepper to taste, and simmer for 30 minutes. Use more tomatoes if you like more sauce and a diced variety if you want a chunkier sauce.

7. Add the chicken and rosemary to the sauce, partially cover, and cook slowly on low heat for another 25-30 minutes, stirring occasionally, adding water if needed.

8. Serve with pasta or polenta.

Sometimes, I blend the sauce with a stick blender, and other times I play up the chunkiness using diced tomatoes and adding lots of pitted halved Kalamata olives.

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