![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
1 (about 3 1/2 lb.) chicken, cut into 8 pieces 2 Tbsp. extra-virgin olive oil 1 onion, halved lengthwise and slivered 2 Tbsp. finely minced garlic 1 sprig fresh rosemary, leaves finely minced plus whole sprigs for garnish salt and freshly ground pepper to taste 2/3 c. prepared marinara sauce 1/2 c. water Place cleaned chicken in shallow baking pan. Place the olive oil in a nonstick skillet over low heat. Wilt the onion, stirring occasionally, for 5 minutes. Add the garlic and cook 5 minutes longer. Add the minced rosemary leaves. Preheat oven to 375 degrees. Toss the chicken with the onion mixture and season with salt and pepper. Top with the marinara sauce and pour the water into the bottom of the pan. Bake until chicken is done, about 1 hour. Baste chicken often while baking. Serve with sauce spooned over it and garnished with rosemary sprigs. Yields 8 pieces. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |