↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
view more member recipes
ROASTED CHICKEN WITH CHIANTI SAGE SAUCE
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fillets With Chianti Sauce
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
by sgre52160
/2 lb white mushroom, cleaned and sliced thin 1/4 cup olive oil 1 medium onion, chopped 1/4 lb prosciutto or 1/4 lb pancetta, chopped 1/3 cup beef broth 1/2 cup chianti wine 2 tablespoons
Chianti Mushroom Sauce
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
by sgre52160
1 large portabella mushroom 2 teaspoons unsalted butter 1 instant Oxo (Chicken stock) 1 teaspoon plain flour 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have) 1/2 cup w
Sausage And Meatballs In Chianti Sauce
by sgre52160
2 (28 ounce) cans whole tomatoes 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 cloves garlic, minced 1/2 medium onion, minced 1 tablespoon italian seasoning 1 tablespoon ore
by sgre52160
2 (28 ounce) cans whole tomatoes 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 cloves garlic, minced 1/2 medium onion, minced 1 tablespoon italian seasoning 1 tablespoon ore
Braised Pork Shoulder In Chianti Sauce
by ICOOK2
6 1/2-8 lbs. pork shoulder roast 1 1/2 bottles Chianti (Do not cook with it if it is not something you would not mind drinking.) 3 cups chicken stock 1 cup water 7 oz. olive oil, divided 8 oz. pa
by ICOOK2
6 1/2-8 lbs. pork shoulder roast 1 1/2 bottles Chianti (Do not cook with it if it is not something you would not mind drinking.) 3 cups chicken stock 1 cup water 7 oz. olive oil, divided 8 oz. pa
Grilled Ribeye Steak With Chianti Sauce
by sgre52160
4 boneless ribeye steaks 2 tbsp peanut oil Salt and pepper 1 cup Chianti 1/2 cup beef stock 1 tbsp balsamic vinegar 1 tbsp chopped shallots 1 tsp Italian parsley, chopped Brush steaks w
by sgre52160
4 boneless ribeye steaks 2 tbsp peanut oil Salt and pepper 1 cup Chianti 1/2 cup beef stock 1 tbsp balsamic vinegar 1 tbsp chopped shallots 1 tsp Italian parsley, chopped Brush steaks w
view more member recipes
related CDKitchen recipes
Grilled Rib-Eye Steak With Chianti Sauce
Chianti Butter
Tuscan Chicken & White Bean Soup
Sage Roasted Red Potatoes