Chicken with Rosemary, Garlic, and Tomato Sauce
Fabio Trabocchi, chef and partner at Fiamma restaurant in New York City, shares one of his yummy chicken recipes with Martha Stewart Living Radio (Sirius channel 112).
Source: Radio, March Winter
- 1 organic chicken, cut into 10 pieces (Note: Cut the chicken into 2 legs, 2 thighs, 2 wings, and 4 breast pieces)
- Kosher salt and freshly ground white pepper
- 5 sprigs rosemary
- 1/4 to 1/2 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, skin left on, crushed
- 2 cups basic tomato sauce
- 4 cups dry white wine, such as Verdicchio or Pinot Grigio
- 1/2 cup chicken stock
Lightly season the chicken with salt and pepper. Place the chicken and rosemary in a sealed container or resealable bag. Refrigerate for at least 6 hours, or up to overnight.
Thirty minutes before cooking, remove the chicken from the refrigerator. Reserve the rosemary.
Place a large, deep cast-iron skillet that has a lid, or a Dutch oven, over medium-high heat. Add 1/4 cup of the olive oil and heat until hot. Working in 2 batches, sear the chicken for 4 to 5 minutes per side, or until golden brown. Transfer to a plate. If necessary, add up to another 1/4 cup olive oil between batches.
Add the onion and garlic to the pan. Saute for 3 minutes, stirring occasionally and pressing down on the garlic cloves. Pour in the tomato sauce and stir constantly for 2 minutes.
Add the wine, scraping the carmelized bits from the bottom of the pan with a wooden spatula or spoon. Reduce the heat to low and return the chicken to the pan. Partially cover the skillet with the lid and braise the chicken for 40 minutes, stirring occasionally. If the pan looks dry at any time, reduce the heat slightly and add some chicken stock or water.
Add the rosemary and cook for an additional 20 minutes, or until the chicken is fork-tender. Transfer the chicken and sauce to a platter and serve.