Really a delicious non-tomato based Chicken Cacciatora. From the New York Times
2 1/2 lbs. chicken, bone in (I used all thighs)
1 onion, sliced
2-3 cloves garlic, finely minced
1 Tbl capers
1/4 cup brine cured olives, green or black (I used more)
1 sprig fresh rosemary
handful fresh sage
1 cup white wine
zest and juice of 1/2 lemon
1 Tbl balsamic vinegar
salt and pepper
Heat 1 tablespoon olive oil in a large non-stick pan. Add chicken pieces and sear over medium heat until golden on all sides, about 15 minutes. Transfer to a plate and wipe the pan clean before proceeding.
Turn heat to low, add 1 teaspoon oil, and return the chicken to the pan. Add onions and stir frequently until caramelized, about 18 minutes. Add minced garlic, capers, olives, rosemary sprig and sage leaves. Season with just a sprinkle of salt and black pepper. (I let the onions cook a bit before adding the chicken back)
After a couple of minutes, when everything smells fragrant, add wine. Cover and simmer very slowly until the chicken is tender and cooked through (165 degrees). Start checking the temperature of the chicken after 15 minutes to avoid overcooking. Add some water if the sauce gets too dry while simmering.
When ready to serve, reheat if necessary, then add lemon juice and zest and balsamic vinegar. Taste and add more lemon if desired. Remove the rosemary sprig and serve.
Sorry there aren't any nutritionals, but I counted it as minimal carbs