This may not look like much to you (am I always saying this? Haha.), but it sure was wonderful.1 whole chicken, pieced (I used 4 large hindquarters instead)
1 c white wine
1 c tomato sauce
1 onion, diced
1 leek, sliced
4 T cream (I used coconut milk)
1-2 bay leaf (I used one dried and 1 fresh)
flour for dusting chicken
1. Flour chicken pieces and fry in oil in a large dutch oven until golden.
2. Pull chicken out of pan for a few minutes, while you deglaze the pan and scrape up bits with the white wine. Put the chicken back in and add the rest of the ingredients except for the cream. Cover and simmer gently for 2 hrs.
3. Uncover, add cream, and boil gently to reduce the sauce to your liking. Serve with rice and chopped parsley.
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