Adam Gubernath

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Chef Chuck - Chicken Italiano recipe

Chicken Italiano


3 pounds boneless chicken thighs

1/2 cup olive oil

2 large carrots, peeled,sliced

1 large onion, julienned

1 red pepper, cored and julienned

1 cup dry red wine

1 can canned diced tomatoes

1- 6oz. can tomato paste

4 garlic cloves, chopped

½  thyme

1tb basil

½ tb oregano

3 bay leaves

2 cups chicken broth

Preheat oven to 325°F. Sprinkle chicken with salt and pepper. Heat oil in heavy wide ovenproof pot over high heat. Add chicken; cook until brown on both sides. Transfer to plate. Add carrots, pepper and onion to pot. Reduce heat to medium-high and sauté until vegetables are soft, about 10 minutes. Add all seasonings, stir and add wine, let reduce in half. Add diced tomatoes and tomato paste. Slow boil until thickened to chunky sauce, about 5 minutes. Return chicken to pot in single layer. Add all broth; bring to boil. Cover pot; place in oven.

Braise chicken for 45 minutes. Serve atop rice pilaf.

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