CHICKEN GUBBIAN STYLE

CHICKEN GUBBIAN STYLE

Wash & dry:                                    8 pieces of chicken; 3 lb

Sauté:                                             ¼ c olive oil

                                                        1 large white onion

                                                        Coarsely chopped

Slowly, over med – low heat until tender; 5 min.

Raise heat to med – high.

Add & brown:                                   chicken

Add:                                                 ¼ c wine vinegar

Boil until evaporated.

Lower the heat.

Add:                                                 1 tsp rosemary

                                                        1 tsp sage

Cook 20 min.

Raise the heat.

Add:                                                 1 c dry white wine,

                                                        broth or water

Boil until evaporated.

Add:                                                 1 ½ c pureed plum tomatoes

                                                        salt

                                                        pepper

Reduce heat to med - low and cook until thickened and chicken is easily pierced; 25 min.