Rustic Chicken-Based Tomato Sauce
Description
Ingredients
Staples
- 1 pinch Kosher Salt
Spices And Herbs
- 1 pinch Ground Black Pepper
- 1 whole Bay Leaf
Oils And Vinegars
- 0.25 cup Extra-virgin Olive Oil
Poultry
- 1 whole Chicken about 4 pounds, quartered
Produce
Canned Goods
- 48 ounce Whole Peeled Tomatoes San Marzano tomatoes, processed with a food mill with juice reserved
Alcoholic Beverages
- 0.5 cup Red Wine
Nutritional
Step by Step Instructions
- 1
Preheat the oven to 300°F. Heat a large Dutch oven over medium-high heat and add the olive oil.
- 2
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.
- 3
Add the carrot, celery, onion, and garlic to the pot. Sauté, stirring frequently, until tender, about 8 minutes.
- 4
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.
- 5
Pour in the milled tomatoes and season with additional salt and pepper to taste.
- 6
Create a parchment paper 'sweating lid' to fit inside the pot, or use a loose-fitting lid to cover.
- 7
Transfer the pot to the oven and cook for about 1 hour, or until the chicken is fully cooked and tender.
- 8
Transfer the chicken pieces to a plate and reserve for another use.
- 9
Add the torn basil leaves to the sauce and stir to combine. Serve immediately or store for later use.
