3 tablespoons extra-virgin olive oil
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
1 small onion, thinly sliced
2 large cloves garlic, chopped
2 teaspoons dried rosemary
1/2 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1 1/2 cups canned plum tomatoes, drained and coarsely chopped

1. In a large skillet, heat oil over medium-high heat. Brown chicken in two batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and bring to a boil, stirring to loosen any browned bits. Add salt and red-pepper flakes.

2. Return chicken, skin side up, and accumulated juices to skillet. Boil until almost all the wine has evaporated, about 2 minutes. Add tomatoes. Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked through.

3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken; spoon over chicken.

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