Braised Chicken With White Wine And Tomatoes

1. Rinse chicken pieces and pat dry; season chicken well with salt and pepper. Heat olive oil in a large, heavy skillet with a tight fitting lid until nearly smoking. Add the chicken pices and brown well on both sides, keeping temperature in pan hot enough to keep the chicken searing, not steaming.
2. Remove chicken to a plate and add onion. Saute for several minutes until onion is browned. Add the garlic and saute for a few seconds until garlic begins to soften, but does not brown. Pour in the wine. Bring to a boil and simmer, stirring, until wine is reduced by about half. Add the tomatoes and bring to a boil; break some of the pieces down with your spoon or spatula.
3. Return the chicken, skin side down, to the simmering sauce. Cover tightly and put into a hot 350° oven. Cook for ten minutes, then turn chicken, replace lid, and cook another ten minutes.
4. If desired, remove chicken to a heated platter and thicken the sauce with some roux, cornstarch slurry, or buerre manie. Do not strain out the tomato and onion, but serve poured over the chicken.