A simple braise with wine, tomatoes, and onions defines chicken cacciatore, a one-pot Italian dish:
2 garlic cloves, finely choppedOne 28-oz. can whole tomatoes, chopped, juice reserved1 tsp. finely chopped fresh rosemary leavesTo a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil and the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Scrape into a small bowl and return the skillet to the stove.
To the empty skillet, add the remaining oil and the chicken and cook, turning once, until evenly browned on both sides, about 8 minutes. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the tomatoes with their juices, stock, parsley, rosemary, bay leaf, and salt and black pepper to taste. Turn the heat to low and cook, partially covered, until the chicken is very tender and the sauce has thickened slightly, about 45 minutes. Sprinkle with more parsley, and serve.
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