Aretha Franklin's Chicken Italiano
Recipe GLPR70b67dd9443b71
A classic one-pan chicken dish with a rich tomato sauce infused with fresh rosemary. Chicken pieces are browned in butter, then simmered in a savory tomato sauce until tender and full of flavor. This simple yet elegant dish serves four and celebrates the beauty of quality ingredients prepared with care.
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Ingredients
4 tablespoons unsalted butter
1 whole chicken (3 1/2 to 4 pounds), rinsed, patted dry, and cut into 8 serving pieces
2 cans (15 ounces each) tomato sauce
3 sprigs fresh rosemary
1/4 teaspoon garlic salt
Coarse salt and freshly ground black pepper to taste
Directions
Heat the butter in a large heavy-bottomed skillet over medium-high heat until melted and foaming.
Season the chicken pieces generously with coarse salt and black pepper on all sides. Working in batches if needed to avoid overcrowding, place the chicken skin-side down in the hot butter and cook for 5-6 minutes until the skin is golden brown. Flip the pieces and cook for another 4-5 minutes until the other side is also browned. Transfer the browned chicken to a plate.
Pour both cans of tomato sauce into the skillet, stirring to combine with any browned bits at the bottom of the pan.
Remove the needles from the rosemary sprigs and add them to the sauce along with the garlic salt. Stir well to combine.
Return the browned chicken pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Reduce heat to medium-low and simmer uncovered for 25-30 minutes, turning the chicken pieces halfway through, until the chicken is cooked through. The internal temperature of the thickest pieces should reach 165°F when measured with a meat thermometer.
Taste the sauce and adjust seasonings with additional salt and pepper if needed. Serve the chicken pieces with the tomato sauce spooned over the top.
