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.


  • 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

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Submitted 9/15/13.
Source: The Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily by Matthew Scialabba & Melissa Pellegrino
Submitted By: b smith

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