• Ingredients:
  • 2 tbs Portuguese olive oil
  • 2 tbs unsalted butter
  • 2 large chicken breasts, split skin on (4 pieces in all)
  • 1 medium onion, chopped
  • 3 clovers of garlic, chopped
  • 2 young sprigs of rosemary
  • ½ cup dry white wine
  • 4 large ripe tomatoes, blanched, peeled, seeded, chopped
  • Salt and freshly ground pepper to taste
  • 2 tbs parsley, minced for garnish
  • Sprigs of rosemary for garnish
  • Method:
  • Sauté the chicken breast in the olive oil and butter for 2-3 minutes a side until nearly cooked. Remove from the pan. Add the onions and garlic and sauté until just golden. Remove all but a tablespoon of fat from the pan, add the rosemary and pour on the wine.
  • Raise the heat and cook until there remains 2 tablespoons or so of liquid, then add the tomatoes. Season with salt and pepper and simmer a few minutes.
  • Add the chicken and cover, poaching for about 5 minutes. Check to see the chicken is cooked to the bone. Serve generously sauced and sprinkled with chopped parsley and a sprig of rosemary as garnish.