Instructions: In a large non-reactive skillet, saute the first five ingredients in the olive oil about 5 minutes, until the onion has wilted.

Season the chicken with salt and pepper to taste, add it to the skillet and saute until lightly browned on all sides, about 5 minutes. Add the tomato paste and the wine, mixing with a wooden spoon, and coat the chicken pieces with the mixture. Add the stock to the skillet, scraping the bottom of the pan to loosen the particles of food, and simmer 20 minutes, turning the chicken occasionally.

Remove and set aside the chicken pieces and continue to cook the sauce until thickened, about 10 minutes. Strain the sauce, return the chicken and sauce to the pan, and cook just until heated through. Serve with Grilled Polenta.

This recipe yields 4 servings.

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