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INGREDIENTS
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3 tablespoons virgin olive oil
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2 pounds broiler/fryer chicken, skin on, cut into 8 pieces
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1/2 cup chopped onion (1 small onion)
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1 1/2 teaspoons chopped garlic
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2 teaspoons chopped fresh rosemary leaves
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1/2 cup Sauvignon Blanc or other dry white wine
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1 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1 1/2 cups canned plum tomatoes, drained and coarsely chopped