- 3 pounds of chicken
- ½ cup flour
- 1 garlic clove, chopped
- 1 teaspoon dried rosemary
- ¼ cup olive oil
- Salt and pepper to taste
- 1 cup dry white wine
- 1 teaspoon tomato paste
- ¼ cup warm water
- 1 cup canned peeled plum tomatoes, squeezed to break into small pieces
1. Cut the chicken into cubes. Put chicken and flour into a paper bag. Shake the bag to coat the meat evenly with flour.
2. Chop the garlic and rosemary together into tiny bits. Heat the olive oil in a skillet over high heat. Sauté the garlic and rosemary until golden.
3. Add the chicken to the skillet. Brown it thoroughly by turning it over and over on all sides. Add salt, a few grinds of pepper, and the wine. Stir gently and cook for about 5 minutes. Reduce the heat to medium.
4. Dilute the tomato paste in the warm water. Add it to the skillet, stir gently, then add the tomatoes. Bring all the ingredients to a soft boil, reduce heat. Remove the chicken from the heat.
5. Serve with buttered noodles and garlic bread.