This classic Italian dish is served over tagliatelle pasta, which are long, flat noodles that are perfect for picking up the delicious sauce.
- Servings: 6
Source: Mad Hungry, April 2011
- One 3- to 4-pound chicken, cut into 12 pieces (breast pieces cut in half crosswise; back, neck, and wing tips reserved for stock or soup)
- Coarse salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 strips bacon or 1/8 pound pancetta, cut in small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons fresh chopped rosemary
- 1 cup white wine
- 1 cup chicken broth (or a little more)
- 1 can (28 ounces) tomatoes, cut with scissors
- 1 pound cooked tagliatelle noodles, for serving
Salt and pepper chicken. Heat a large braiser pan or large, deep skillet; pour olive oil into heating pan. Add the chicken to brown all over. (Chicken can be browned in batches if necessary.) Remove chicken from the pan. Add the bacon, onion, garlic, and rosemary. Cook until the bacon is rendered, about 5 minutes.
Return browned chicken to the pan. Raise the heat to high and deglaze with wine, stirring to pick up the bits on the bottom, until most wine is evaporated. Add chicken stock and tomatoes. Simmer and stir, partially covered, for 40 to 45 minutes, until chicken is tender and cooked through. Remove lid during last few minutes of cooking and simmer until sauce has thickened a bit.
Serve over noodles.