Alsatian Inn's Rosemary Chicken

CHICKEN:

3 pounds chicken pieces, seasoned with lemon pepper, garlic and a light sprinkling of chicken base

ROSEMARY SAUCE:

5 tablespoons olive oil, divided use

2 yellow onions, chopped

4 cloves garlic, chopped

48 ounces canned whole peeled tomatoes, with juice, pur�ed in food processor

1 (6-ounce) can tomato paste

2 teaspoons sugar, or more, to taste (optional)

2 large sprigs (about 1/3 cup) fresh rosemary, leaves only, finely chopped

2 teaspoons dried Italian seasoning or spaghetti sauce seasoning

2 teaspoons chicken base

For Chicken: Grill chicken over hot coals or bake in oven until done. Top with Rosemary Sauce and serve.

For Rosemary Sauce: In large saucepan, heat 1 tablespoon oil and saut� onion and garlic until translucent, about 5 minutes.

Add tomatoes, tomato paste, sugar, if using, rosemary, Italian seasoning and chicken base. Stir to combine and cook gently, stirring frequently, for 1� to 2 hours, or until sufficiently thickened.

Add remaining 4 tablespoons olive oil and stir to combine it well with the sauce.

Taste and add a bit more sugar, if needed.

Makes 6 servings.

Approximate nutritional values per serving: 640 calories, 74 g protein, 21 g carbohydrate, 4 g dietary fiber, 28 g fat, 295 mg cholesterol, 1560 mg sodium.