Paul Newman’s Braised Chicken With Pasta Sauce, Mushrooms
8 pieces chickens
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
1/4 cup vegetable oil
8 ounces mushrooms, quartered
1/2 cup of good dry white wine (optional)
1 jar (16 ounce size) of cheese pasta sauce
1/2 cup of chopped walnuts
1/4 cup fresh basil or fresh parsley, chopped
Preheat the oven to 375°F
Pat the chicken dry with paper towels, season with salt and pepper, and
dredge in flour, shaking off the excess.
Heat the oil in a 12" ovenproof skillet. Add the chicken pieces, skin side
down, and brown over medium heat for 7 to 8 minutes until crisp and golden.
Turn the chicken over and cook 3 to 4 minutes more. Remove the chicken from the pan and set aside. Continue to cook the fat until the solids stick to
the pan without burning and the fat is clear.
Discard the fat, add the mushrooms and cook for 3 minutes. Add the wine
(optional) and bring to a simmer, stirring to incorporate the browned bits.
Reduce by half. Add the spaghetti sauce and bring to a boil. Return the
chicken to the pan, skin side up. Place the pan in the oven and bake the
chicken, uncovered, for 10 minutes.
Remove the breast pieces and keep warm. Cook the dark meat 5 minutes more.
Transfer the chicken to a serving casserole and pour the sauce over it.
Sprinkle with the walnuts and basil (or parsley) on top.
Serves 6
Source: Paul Newman