Braised Chicken with Onions, Rosemary and Sage

Pat the chicken dry with paper towels, and season on both sides with salt and pepper. In a large, heavy, deep fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the chicken and cook, turning once, until browned on both sides. Transfer to a plate.

Pour off the fat from the pan and warm the remaining 1 Tbs. olive oil. Add the chopped onion, onion pieces, pancetta, rosemary, sage, bay leaves and cloves. Cook, stirring, until the onions begin to brown, about 8 minutes. Stir in the tomato paste. Add the wine and bring to a boil, stirring to scrape up the browned bits.

Return the chicken along with any accumulated juices to the pan. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, frequently spooning the cooking liquid over the chicken and turning the pieces, until the chicken breasts are cooked through, about 20 minutes. Transfer the chicken breasts to a plate. Continue cooking the thighs until tender, about 15 minutes more. Return the breasts to the pan and simmer until heated through, about 3 minutes. Taste and adjust the seasonings with salt and pepper. Remove the bay leaves and cloves and discard. Serve immediately.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Weldon Owen, 2011).