Ingredients

The following ingredients have 4 Servings
  • 6 skinned chicken legs (drums and thighs), skin removed
  • 1 Tbsp vegetable oil
  • 1/2 cup onion, diced or sliced
  • 1 Tbsp garlic, minced
  • 1/2 cup white wine
  • 22 oz (~ 1 1/2 small cans) canned stewed tomatoes with juices
  • 3/4 tsp dried Italian Seasoning
  • 3/4 tsp salt
  • pinch black pepper
  • 6 cups cooked rice (~ 2 cups uncooked)

Instruction

  • Cook rice according to package instructions.
  • Salt and pepper skinned chicken.
  • Bring a large pan to medium high heat and add oil.  Add chicken when oil is hot.  Cook ~ 3-5 minutes on each side or until golden brown.  
  • Remove chicken and set aside on a plate.
  • Lower heat to medium and add onions to the pan.  Add a little more oil if you need it.  Cook ~ 3-4 minutes.  
  • Add garlic and cook 1-2 minutes or until fragrant.  
  • Add wine, bring to a boil, reduce heat and simmer uncovered ~ 3-4 minutes or until slightly reduced.
  • Stir in tomatoes, Italian season, ½ tsp salt, and pinch of black pepper.
  • Place chicken and any juices back in pan.  
  • Bring to a boil, reduce heat to a simmer, cover and cook ~ 45 minutes or until chicken is cooked through (165F by a thermometer).
  • Add salt to taste.  Happy Eating!  Beckie