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Aretha Franklin's Chicken Italiano

Name: Aretha Franklin's Chicken Italiano
Yield: 4 servings
Ingredients: 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

Source: The Martha Stewart Show, March 2006

Servings

Ingredients

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

Directions

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.