Ingredients
-
2 tablespoons extra virgin olive oil
-
2-2 1/2 pounds bone-in chicken thighs, drumsticks, breasts (halved), or a mix of the three
-
Salt & pepper
-
1 medium onion, thinly sliced
-
6 ounces brown mushrooms, quartered
-
3/4 teaspoon finely chopped rosemary
-
1/2 cup Italian red wine, such as Chianti
-
1 family size (24-ounce) jar Arrabbiata Tomato Sauce from Rustichella d'Abruzzo
Instructions
Heat the olive oil in a large high-rimmed saucepan over medium high heat. Season the chicken with salt and pepper and add to the pan. Cook until browned on all sides, 6-8 minutes. Transfer the browned chicken pieces to a plate and set aside.
Turn the heat down to medium and ddd the onions and mushrooms. Sauté, stirring occasionally, until the onions have softened and the mushrooms begin to caramelize, 5-8 minutes. Add the rosemary and continue to cook for another minute. Stir in the wine and cook another 1-2 minutes, scraping up all the bits stuck to the bottom of the pan.
Add the Family Size Arrabbiata tomato sauce and stir to combine. Nestle the browned chicken pieces in the sauce, skin side up. Reduce the heat to low, cover the pan and simmer for about 20 minutes. Uncover and continue to cook until the chicken is cooked through and tender and the sauce has reduced slightly, about 5-7 minutes. Serve over egg pappardelle or soft polenta.