Chicken all’Ischitana - Galavante Travel & Lifestyle

Ingredients

• 4 servings
• Pat chicken dry, and season with salt and pepper.
• Heat a large sauté pan over medium-high heat, and add oil.
• When oil is shimmering, place chicken skin-side down in pan.
• Sear each skin is golden brown, about 5 minutes per side.
• Turn chicken and sear other side for another minute.
• Reduce heat to medium, and add onions and carrots.
• Season with salt and pepper.
• Cook until onions are translucent, about 10 minutes.
• Add garlic and chili flakes, and cook for 1 minute.
• Add wine to deglaze the pan, scraping brown bits up from bottom.
• Add tomatoes, water, and bay leaf.
• Return chicken to pan, skin-side up, along with any juices that have collected.
• Bring to a boil, reduce to a simmer, and cover.
• Cook until legs are tender, about 50 minutes.
• Turn on broiler.
• Place chicken, uncovered, under broiler, until skin is crispy.
• Remove chicken from braising liquid, and place on a serving platter with several spoonfuls of sauce.
• Top with basil and parsley.
• Strain sauce through a fine sieve, pressing down on carrots and onions with the back of a spoon so all juices are released.
• Reserve sauce for spaghetti.