Spicy Calabrian Chicken Recipe

  Italian Chicken

1 3-pound (1.36 kg) chicken, cut into 4 pieces
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) extra-virgin olive oil
1/2 cup (118 ml) white wine
1/4 teaspoon crushed red pepper flakes
1 28-ounce (793 g) can whole plum
tomatoes, crushed by hand
2 sprigs rosemary

1. Season the chicken generously with salt and pepper. Heat the oil in an 8-quart heavy-duty pan or Dutch oven over medium heat, until shimmering. Add the chicken pieces skin-side down and sear until golden brown, about 5 minutes. Flip over and brown on the other side, 3 to 4 minutes. Transfer to a plate.

2. Raise the heat to high and then pour in the wine and stir with a wooden spoon, scraping any browned bits stuck to bottom of pan. Reduce the wine by half. Add the pepper flakes, tomatoes, and rosemary, and bring the mixture to a simmer. Return the chicken to the pan, cover, reduce the heat, and simmer gently until the chicken is fork-tender, 30 to 35 minutes.
Serves 4
Packed with earthy rosemary flavor, a nice hit of spice, and just the right amount of sauce this chicken dish makes for a great weeknight meal.

Spicy Calabrian Chicken

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