Chicken Braised IN Tomato Sauce

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1/4 teaspoon black pepper 2207
1 blood orange, peeled, diced (or navel orange) 9149
1 1/2 pounds skinless chicken thighs 8320
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1 cup dry white wine 8213
1 teaspoon dried sage 6438
1. Heat oil IN a large wide saucepan over medium-high heat, swirling pan TO coat THE bottom with oil. Sprinkle IN herbs AND spices AND let cook FOR 30 TO 60 seconds or until fragrant. Lay thighs IN pan, skinned side down, AND brown FOR 1 TO 2 minutes per side. 9108
1 medium onion, chopped 1098
2. Using tongs, transfer pieces OF chicken TO a plate AND add onion AND garlic TO saucepan. Cook, stirring often, until onion is softened but not browned, about 5 minutes. Add chicken back TO the pan AND use tongs TO cover chicken with onions. 7786
2 tablespoons finely chopped fresh parsley 7720
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Ingredients: 2634
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Directions: 2166
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3. Pour IN wine AND let cook until wine has evaporated. Before chicken sticks TO pan, add diced orange AND tomatoes, stirring TO coat chicken. Reduce heat TO medium-low AND cover. 7333
1 (28-ounce) can diced tomatoes 3768
2 teaspoons dried rosemary 7120
4. Cook FOR 25 TO 30 minutes. Adjust seasonings TO your taste AND remove from THE heat. Serve chicken thighs ladled with sauce. Garnish with parsley AND cheese. 4409
1 tablespoon olive oil 5197
Recipe courtesy OF Personal Chef Michele Thompson, MS 177
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Nutritional Analysis (per serving, based on 6 servings per recipe): Calories 271 (33% from fat); Protein 30 grams; Carbohydrates 12 grams; Fiber 2 grams; Total Fat 10 grams (Saturated Fat 3 grams; Monounsaturated Fat 4.5 grams; Polyunsaturated Fat 2.5 grams); Cholesterol 86 milligrams; Sodium 330 milligrams. 7399
1/4 teaspoon salt 6225
1 teaspoon red pepper flakes 9749