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Cuisine

Rosemary Chicken in Tomato Sauce

Featured in the Honolulu Star-Bulleting on October 8, 2008.

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Ingredients:

Rosemary Chicken in Tomato Sauce

  • 2 pounds chicken thighs
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • 1/2 onion, coarsely chopped
  • 1 heaping tablespoon minced garlic
  • 1 can (8 ounces) tomato sauce
  • 1 can water (use the tomato sauce can)
  • 1/4 cup sherry
  • 1/2 bunch parsley, chopped
  • 2 to 3 teaspoons chopped fresh rosemary (about 1 to 2 sprigs)
  • 1 teaspoon thyme
  • 1 teaspoon cornstarch
  • Water

Directions:

  1. In a large saucepot, brown chicken in oil.
  2. Season with salt and pepper.
  3. Add onion and garlic and cook until the onion and garlic are tender.
  4. Add remaining ingredients; simmer for 40 minutes, stirring occasionally.
  5. Mix the cornstarch with just enough water to make a slurry; add to chicken to thicken sauce.

Makes 4 servings.

To cook the chicken in a crock pot or a slow cooker:

  1. Place the browned chicken into crock pot, add remaining ingredients.
  2. Cover and cook on low for about 6 to 10 hours or high 3 to 4 hours.

Approximate Nutrient Analysis per serving (not including salt to taste):
500 calories, 35 g fat, 8 g saturated fat, 150 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g sugar, 33 g protein

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