Chicken Fra Diavolo

Posted February 11, 2010 by Marc Gottlieb
If you're using chicken without skin, brown in 1/4 cup of oil. Otherwise, enough fat should render from the skin to suffice when browning the onions and chicken. In the summer, use fresh chopped tomato concasse. In the winter, use a can of crushed tomatoes. If the sauce cooks down too much, add more wine.

Posted in : Cuisines :
  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min

Servings

4

Ingredients

  • 1 whole chicken
  • 1 large onion diced
  • 1/2 cup red wine
  • 800 grams tomatoes crushed
  • 4 clove garlic minced
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 5-6 leaves basil fresh

Directions

1) Brown chicken in pan. Add chopped onions. Continue browning until onions begin caramelizing.
2) Remove chicken from pan. Deglaze pan with wine.
3) Add tomatoes, garlic, and all of the seasonings except the basil. Stir to combine. Bring to boil.
4) Return chicken to sauce. Turn heat down to medium and cover. Turn chicken over in periodically to cook evenly.
5) Serve with tube pasta. Garnish with basil leaf chiffonade.

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