Chicken with Sofrito

  • Servings: 4
Chicken with Sofrito

Source: Everyday Food, March 2012


  • 1 tablespoon vegetable oil
  • 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
  • Coarse salt and ground pepper
  • 1/2 cup Sofrito
  • 1/3 cup dry white wine, such as Pinot Grigio
  • 1/2 cup low-sodium chicken broth


  1. Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.

Cook's Notes

$1.51 per serving


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