Chicken Braised in Wine and Rosemary

Ingredients

• 4 servings asparagus with lemon and pecorino
• 1  bay leaf 
• 0.5 teaspoon pepper black divided freshly ground
• 1.3 pounds chicken thighs bone-in
• 14.5 ounce canned tomatoes unsalted whole crushed undrained canned
• 1 cup chianti 
• 1 pound skin-on chicken drumsticks bone-in
• 1 cup chicken stock see unsalted (such as Swanson)
• 4 servings chive -potatoes mashed quick
• 0.3 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 tablespoon garlic chopped
• 2 tablespoons olive oil 
• 0.5 teaspoon salt divided
• 0.5 cup shallots chopped
• 1 teaspoon sugar 

Equipment

• frying pan
• dutch oven

Directions

1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat a large Dutch oven over high heat.
3. Add oil to pan; swirl to coat.
4. Place flour in a shallow dish. Dredge chicken in flour.
5. Add chicken to pan; cook 5 minutes on each side.
6. Remove chicken from pan.
7. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently.
8. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
9. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once.
10. Sprinkle with chopped parsley.