Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.
Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4|
|Calories from Fat: 390 (62%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 181.1mg||56 %|
|Sodium 176.4mg||6 %|
|Potassium 730.6mg||19 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.6g|
|Protein 46.3g||66 %|
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Calories per serving: 631
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