- Italian
- Sauce
Rustic Chicken-Based Tomato Sauce
This rustic sauce combines San Marzano tomatoes, red wine, and a whole chicken for deep, savory richness. The chicken infuses the sauce as it gently braises, creating a velvety, hearty tomato sauce perfect for spooning over pasta, gnocchi, or creamy polenta. The chicken can be enjoyed separately or shredded into the sauce for an extra meaty finish.
- Prep
- 20 min
- Cook
- 1½ hr
- Total
- 1 hr 50 min
- Servings
- 8
- Difficulty
- Intermediate
- Yield
- 4 cup
Instructions
Preheat and start the pot
Preheat the oven to 300°F. Heat a large Dutch oven over medium-high heat and add the olive oil.
Brown the chicken
Season the chicken pieces with salt and pepper. Add them to the pot and brown on all sides, about 4 minutes per side. Transfer the chicken to a plate.
Sauté the vegetables
Add the carrot, celery, onion, and garlic to the pot. Sauté, stirring frequently, until tender, about 8 minutes.
Deglaze and reduce
Add the red wine, rosemary, and bay leaf, scraping up any browned bits. Return the chicken to the pot and cook until the wine is almost completely reduced and the pot is nearly dry.
Add the tomatoes
Pour in the milled tomatoes and season with additional salt and pepper to taste.
Cover and braise
Create a parchment paper “sweating lid” to fit inside the pot, or use a loose-fitting lid to cover. Transfer the pot to the oven and cook for about 1 hour, or until the chicken is fully cooked and tender.
Remove the chicken
Transfer the chicken pieces to a plate and reserve for another use.
Finish the sauce
Add the torn basil leaves to the sauce and stir to combine. Serve immediately or store for later use.
Recipe by
Russell Toris
@russell-toris