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Aretha Franklin's Chicken Italiano

  • Servings: 4

Source: The Martha Stewart Show, March 2006


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 serving pieces
  • 2 cans (15 ounces each) tomato sauce
  • 3 sprigs fresh rosemary, needles removed
  • 1/4 teaspoon garlic salt
  • Coarse salt and freshly ground pepper


  1. Melt butter in a large skillet over medium-high heat. Season chicken with salt and pepper; add to pan. Cook until browned on all sides, 8 to 10 minutes. Stir in tomato sauce, rosemary needles, and garlic salt; turn chicken to coat. Reduce to a simmer, cover, and cook until chicken is cooked through and tender, about 40 minutes.

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