Shelly's Recipe

ROASTED CHICKEN WITH CHIANTI SAGE SAUCE

Category: Chicken

Red peppers flakes, salt and pepper
1 cup chicken stock
1 cup canned crushed tomatoes
1 cup favorite Chianti pasta sauce
2 garlic cloves, minced
5 fresh sage leaves
4 oz pancetta or bacon, diced
1 small onion, finely chopped
1 whole chicken, about 2 pounds, cut in half
2 tablespoons olive oil

Peheat oven 350. In a large skillet over medium-high heat, warm the olive oil. salt and pepper the chicken, and place skin side down in the skillet. brown for about 7 minuteseach side, then place in a rosting pan. Cook in oven for 15 minutesuntil the juices run clear when the meat is pierced. do not wash the skillet.

Meanwhile, add the onion, pancetta, a pinch of red pepper flaked and the sage to the skillet, and saute for 3 min. add the garlic, and saute for another 2 minutes.

Deglaze the skillet with the wine and cook for another 3 min, or until the wine evaporates, stirring occcasionally. Add the tomatoes and chicken stock, turn up the heat and cook the sauce until it is thick. Remove the sage leaves from the sauce. put the 1/2 chicken on top of garlic couscous and place the sauce on top of the chicken.