Chicken Alla Spina

This Italian-American chicken braise is the kind of dish where a loaf of crusty bread on the table is not a suggestion, it’s a requirement. The pan juices from the browned chicken, softened onions, red wine, and oregano create a savory sauce that demands to be soaked up.

Browning the chicken pieces first builds a golden crust and leaves behind fond in the pan. The onions get sauteed in those same drippings, picking up all that flavor before everything goes into the roasting pan together.

Adding the wine halfway through the bake, not at the beginning, is smart. The alcohol burns off during the second 30 minutes of cooking, leaving behind the wine’s body and acidity without any raw boozy taste.

Chef Tips

• Use bone-in, skin-on chicken pieces. The bones add flavor to the sauce and the skin crisps during the initial browning.
• Layer the onions over the chicken, not under. They steam and soften on top without burning on the pan bottom.
• Stir occasionally during the second half to loosen the browned bits from the pan into the sauce.
• Serve straight from the roasting pan with plenty of Italian bread for mopping.

Variations

• Add sliced bell peppers and quartered potatoes to the pan for a complete one-dish meal.
• Swap red wine for white wine for a lighter, brighter sauce.
• Add a can of crushed tomatoes with the wine for a richer, saucier braise.