Burgundy Chicken - cooking recipe

Ingredients

2 tablespoons oil
6 chicken thighs, boneless, skinless
1/2 teaspoon salt
6 garlic cloves, peeled and halved
4 shallots, peeled and halved
2/3 cup dry red wine
1/2 cup chicken broth
1 tablespoon tomato paste
1/2 teaspoon dried rosemary

Preparation

In a large skillet, heat oil over medium heat.
Sprinkle chicken with salt and add to skillet, cook, turning once - about 6 minutes per side.
Place chicken on plate and cover with foil to keep warm.
Reduce heat to low and add garlic and shallots cooking until vegetables are tender crisp - about 4 minutes.
Add wine, broth, tomato paste and rosemary.
Increase heat to medium and bring to a boil.
Return chicken to skillet.
Reduce heat to low.
Cover chicken and cook until no longer pink - about 25 minutes.