Everyone needs at least one classic Italian dish in their repertoire, and this is it. It's a recipe sure to get your family around the table tonight!
- 2 cloves Garlic
- 2 branch Rosemary (mince leaves for 1/leave 1 whole)
- 6 Sage leaves (minced)
- Salt and Freshly Ground Pepper
- 1/2 cup Extra Virgin Olive Oil
- 1 3- pound Chicken cut into 8 serving pieces (rinsed and patted dry)
- 2 large Yellow Onions (coarsely chopped)
- 1 Lb Cremini Mushrooms (stems removed) cut into 1-inch cubes
- 4 oz Pancetta (cut into 1/2-inch dice)
- 4 ribs Celery (cut into 1-inch pieces)
- 2 cups Basic Tomato Sauce
- 1 cup Dry White Wine
- 1 cup Chicken Stock
- Pinch Sugar
- Pinch Red Hot Pepper Flakes
- In a large bowl, combine the garlic, rosemary, sage and salt and pepper to taste and add enough olive oil (3 to 4 tablespoons) to make a somewhat dry paste. Add the chicken and rub the paste evenly over the pieces of chicken. Cover and refrigerate for 2 hours.
- In a dutch oven, heat the remaining 1/4 cup olive oil over high heat until smoking. Brush the excess rub from the bird, and sear the chicken, in batches if necessary, until browned on all sides. Transfer to a plate lined with paper towels.
- Add the onions, mushrooms, pancetta, and celery to the pot and cook until the onions are golden brown and the pancetta has rendered its fat, about 8 minutes. Drain off the excess oil, then add the tomato sauce and wine, stirring with a wooden spoon to dislodge the browned bits from the bottom of the pot. Add the stock, sugar, and red pepper flakes and bring to a boil. Add rosemary branch (remove branch before serving).
- Return the chicken to the pot, cover, and cook for 20 minutes. Uncover and cook until cooked through, 15 to 20 minutes more. Transfer the chicken to a festive platter, top with the sauce, and serve.