Paul Newman's Braised Chicken With Pasta Sauce, Mushrooms

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 pieces chicken
• 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 wine (optional)
• 1 (16 ounce) jar of newman own say cheese pasta sauce or 1 (16 ounce) jar your favorite pasta sauce
• 1/2 cup of chopped walnuts
• 1/4 cup fresh basil or 1/4 cup fresh parsley, chopped

Recipe

• 1 preheat the oven to 375f pat the chicken dry with paper towels, season with salt and pepper, and dredge in flour, shaking off the excess.
• 2 heat the oil in a 12" ovenproof skillet.
• 3 add the chicken pieces, skin side down, and brown over medium heat for 7 to 8 minutes until crisp and golden.
• 4 turn the chicken over and cook 3 to 4 minutes more.
• 5 remove the chicken from the pan and set aside.
• 6 continue to cook the fat until the solids stick to the pan without burning and the fat is clear.
• 7 discard the fat, add the mushrooms and cook for 3 minutes.
• 8 add the wine (optional) and bring to a simmer, stirring to incorporate the browned bits.
• 9 reduce by half.
• 10 add the spaghetti sauce and bring to a boil.
• 11 return the chicken to the pan, skin side up.
• 12 place the pan in the oven and bake the chicken, uncovered, for 10 minutes.
• 13 remove the breast pieces and keep warm.
• 14 cook the dark meat 5 minutes more.
• 15 transfer the chicken to a serving casserole and pour the sauce over it.
• 16 sprinkle with the walnuts and basil (or parsley) on top.
• 17 serve.
• 18 enjoy!