Rosemary Chicken

 

2 TB olive oil

6-8 chicken thighs

1 medium onion, sliced

1 cup chicken stock

1/2 white wine

1 14.5 oz can crushed tomatoes in puree

1 tsp dried thyme

1/2 TB dried rosemary

1/2 tsp dried marjoram

salt, pepper, parsley, garlic, 2 bay leaves

 

Brown chicken in a little olive oil, add onions after a few mintues. Add stock, wine, and tomatoes. Stir and add all herbs, salt, and pepper.  Simmer about 45 minutes, stirring occasionally. Serve over white rice.

 

 

 

.