- 1 broiler/fryer chicken (3 pounds), cut up and skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 3 garlic cloves, minced
- 1/2 cup dry red wine or reduced-sodium chicken broth
- 1 can (28 ounces) crushed tomatoes
- 1 bay leaf
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 cup minced fresh basil
- Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm.
- In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil.
- Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil. Yield: 6 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Italian Restaurant Chicken
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"not bad, but too time-intense for such lack-luster flavor."
"So So. I would not bother making this again. The flavor did not warrent the prep time/chopping."
"Great flavor! My husband said this is a keeper. The sauce was a little thin for us, next time I'll thicken the sauce up some."
"This is a great recipe if you like chicken covered in marinara. Made it exactly as directed and served with pasta. The seasoning was excellent and the chicken came out moist and tender. Unfortunately, I found I didn't care for the sauce-covered chicken -- just personal preference."
"This was easy and very good. My husband said immediately that this was a "keeper"."