3 lbs chicken, bone-in legs or thighs
2 medium RealSweet® sweet onions
2 tbsp fresh basil
2 tbsp fresh parsley
2 tbsp fresh sage
2 tbsp fresh rosemary
3 tbsp olive oil
1 tbsp butter
1/2 cup white wine
28 oz diced tomatoes
14 oz whole peeled tomatoes
2 tbsp tomato paste
8 cloves garlic, peeled
16 oz pasta
Fresh grated parmesan cheese
Salt and pepper to taste
Servings: 4
1 Preheat oven to 400℉. Season the chicken with salt and pepper.
2 Heat an ovenproof skillet or dutch oven over medium-high heat.
3 Add olive oil and butter. Once the oil and butter is hot, add the chicken to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
4 Add sweet onions and caramelize, about 20 minutes. Add wine, scraping the bottom of the pan to loosen any bits and cook for 1 minute.
5 Pour in the tomatoes with juice and add tomato paste. Add salt and pepper to taste, stirring to combine.
6 Bring sauce to a boil, then turn off heat. Add fresh herbs, garlic, and the chicken legs. Put a lid on the pot or skillet and cook in the oven for 1 hour.
7 Remove pot from oven and allow it to sit on the counter with the lid on while cooking the pasta to al dente, per package instructions. Drain and add to a large serving bowl.
8 Check the sauce: If it’s overly thin, remove the chicken from the pot and boil the sauce, uncovered, on the stovetop for 5 to 10 minutes. Check seasonings to taste and adjust as needed.
9 To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh parmesan and serve with crusty bread.
For more delicious, healthy, & easy-to-prepare recipes visit www.realsweet.com.
