A great mid-winter meal - healthy, and easy to make mid-week.
4 chicken breasts, on ribs
1-2 T extra virgin olive oil
1 large onion, halved and sliced
3 garlic cloves, thinly sliced
Salt and freshly ground pepper
1/2 cup white wine
One 14-ounce can whole peeled tomatoes
Pappardelle pasta- about 8-12 ounces
Remove skin from chicken breasts, rinse well and pat dry. Heat olive oil in a large stockpot (I used a 4-quart Le Creuset Dutch oven) over low-medium heat. Add the onions and cook for 2-3 minutes, stirring occasionally. Add the garlic and chicken pieces, flesh side down. Brown slightly, then turn over and brown on the other side.
Season chicken with salt and pepper. Add the white wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
Cook the chicken in the simmering liquid, turning, basting, and smashing up tomatoes from time to time. Cook until the chicken is very tender, about 45 minutes.
Boil a large pot of water for the pappardelle and cook.
Taste the chicken for seasoning, adding more salt or pepper as needed. You can add some freshly chopped parsley, if you like.
Drain pasta and toss with olive oil, then portion on plates. Separate the chicken breasts from the rib bones if you like, and plate, topping with a generous ladleful of sauce. Serve and enjoy.