Gina's Tuscan Chicken

This recipe was handed down to my father by a wonderful woman named Gina Cencetti who used to clean our house and babysit me when I was a child. It is a traditional peasant way of making chicken and in my humble opinion it is out of this world! You may find yourself dipping bread in the gravy until you've finished every drop.

Ingredients

An assortment of chicken breasts, legs and wings
½ cup olive oil (the best you can get)
5 branches of fresh rosemary
½ cup of red wine
1 cup white wine
Salt
4 cloves garlic
Pepper

Directions

1. Wash chicken and pat dry with paper towel
2. Salt and pepper each piece jenerously and pat down
3. Pour approximately a quarter of an inch of olive oil into a large, deep pan
4. Add 4 cloves of garlic and heat on medium flame for 2 - 3 minutes
5. Turn flame up to high and add chicken and rosemary (tear the leaves off the rosemary stick, discard stick)
6. Cook chicken on high for approximately 25 minutes or until browned
7. Pour in one cup white wine (any cheep wine will do)
8. Pour in ½ cup red wine (use the wine you plan to serve with dinner)
9. Add more wine if necessary (chicken should be half submerged)
10. Cover and let cook on low flame for about 20 minutes, stirring occasionally.
11. Add more wine if necessary (chicken should be half submerged)
12. Remove cover and cook on high until the wine has mostly evaporated (5 - 10 minutes)

Tips

• Serve over Bamati or Arborio rice and dribble the gravy from the pan over the whole thing.