Chicken Braised with Wine and Tomatoes
(Braising--the method of cooking food slowly in a small amount of liquid in a tightly covered pan results in moist, tender, and flavorful foods. The method is best for less-tender cuts of meat, which is why we chose chicken thighs rather than breasts for this dish.) 8 small or 4 large chicken thighs (about 2 pounds)
1 tablespoon cooking oil
2/3 cup chicken broth
1/4 cup dry white wine or chicken broth
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped Roma tomatoes (6 medium)
1 medium yellow sweet pepper, cut into 1/2-inch-wide strips
1 medium green sweet pepper, cut into 1/2-inch-wide strips
1-1/2 cups sliced fresh mushrooms
2 tablespoons cornstarch
2 tablespoons cold water
2 cups hot cooked noodles or rice

Remove skin from chicken. In a large skillet, heat oil. Brown chicken in hot oil, over medium heat, about 5 minutes, turning chicken to brown evenly. Drain fat. Add broth, wine, garlic, dried rosemary (if using), salt, and black pepper to chicken in skillet. Bring to boiling; reduce heat. Cover and simmer about 20 minutes. Add tomatoes, sweet peppers, and mushrooms to skillet. Simmer, covered, 15 minutes more or until chicken is tender and no longer pink. Transfer chicken to a serving dish, reserving vegetables and cooking liquid in skillet. Cover chicken with foil to keep warm. In a small bowl combine the cornstarch, water, and fresh rosemary (if using); stir into mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Spoon vegetables and sauce around chicken. Serve with noodles or rice. Makes 4 servings.