Quick Chicken Cacciatore

Prep time: 25 mins Total time: 1 hour 10 mins
Serves: 4

8 chicken thighs, skin on (about 2 1/2 pounds)
Coarse salt and freshly ground pepper
1 cup all-purpose flour
1/4 cup extra-virgin olive oil
2 medium onions, halved and cut into 1/8-inch thick slices
3 large garlic cloves, finely chopped
2 teaspoons finely chopped fresh rosemary, plus more for sprinkling
1/4 cup dry white wine
3 cans (14 1/2 ounces each) diced tomatoes, juice from 1 can reserved
1 cup homemade or low-sodium store-bought chicken stock

Season chicken with 2 teaspoons salt and 1/4 teaspoon pepper; dredge with flour. Heat oil in a large dutch oven over medium-high heat. Add half the chicken, skin side down; cook until dark-golden brown, about 4 minutes per side. Transfer to place. Repeat.

Add onions, garlic, and rosemary; cook, stirring, until onions are translucent, about 3 minutes. Reduce heat to medium-low. Add wine, and simmer 4 minutes. Stir in tomatoes, reserved juice, stock and 1 teaspoon salt. Return chicken to pot. Raise heat to medium-high, and bring sauce to a boil. Reduce heat to medium-low. Partially cover, and simmer, stirring occasionally, until chicken is cooked through, 30 to 35 minutes. Transfer chicken to a plate; cover.

Raise heat to medium. Cook until sauce thickens, about 10 minutes. Return chicken to the pot. Sprinkled with more rosemary. Serve with noodles or mashed potatoes or alone.

Source: Martha Stewart Living