Chicken Cacciatore

My husband and I went on the Atkins diet for about a week and a half before one holiday season and we found this recipe in one of the Atkins cookbooks and loved it. We left the low carb lifestyle behind us forever but we did keep the Chicken Cacciatore recipe!

• 3 tablespoons extra-virgin olive oil
• 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
• 1 small onion, thinly sliced (1/2 cup)
• 1 1/2 teaspoons chopped garlic
• 2 teaspoons fresh rosemary, chopped
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 teaspoon crushed red-pepper flakes
• 1 1/2 cups canned plum tomatoes, drained and coarsely chopped

In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and pepper flakes.Return chicken, skin side up, and accumulated juices to skillet. Cook until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken.