8 pieces of chicken such as breast, thighs, or legs
coarse salt and freshly ground black pepper
flour for dredging
¼ cup vegetable oil
1 cup quartered mushrooms
½ cup dry white wine (optional)
1 jar Newman's Own® Five Cheese or Vodka Pasta Sauce
½ cup chopped walnuts
¼ cup chopped fresh parsley or basil
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 oil in a 12-inch oven-proof 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 and bring to a simmer, stirring to incorporate the browned bits. Reduce by half. Add the pasta 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 put the sauce over it. Sprinkle the walnuts and parsley on top.
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