2 2 1/2-pound chickens, cup into leg, thigh and breast pieces, patted dry
Salt and freshly ground pepper
5 tablespoons all-purpose flour
3/4 cup dry white wine
1 tablespoon tomato paste
1/4 cup (or more) chicken stock or canned low-salt broth
1 tablespoon dried rosemary, crumbled
Heat oil in large Dutch oven over medium heat. Add onion and garlic and saute until softened, about 5 minutes. Transfer to bowl using slotted spoon. Season chicken with salt and pepper. Dredge in flour; shake off excess. Add half of chicken to Dutch oven and brown well. Transfer to plate. Repeat browning with remaining chicken. Transfer to plate.
Increase heat to medium-high. Add wine and tomato paste to Dutch oven and bring to boil, scraping up browned bits. Return chicken pieces and onion to Dutch oven. Reduce heat to low. Cover and cook 30 minutes, turning chicken occasionally. Add 1/4 cup stock and rosemary. Cover and continue cooking until chicken is tender, turning occasionally, about 20 minutes.
Transfer chicken to platter using slotted spoon. Tent with foil to keep warm. Pour pan juices into measuring cup. Add enough stock to measure 1 1/2 cups liquid if necessary. Return liquid to Dutch oven and bring to boil. Pour juices over chicken and serve.
