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Chicken Romano

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Submitted by alexthecat

Chicken Romano braised in chili sauce with oregano and sliced onions, finished with grated Parmesan cheese. A one-skillet Italian-American dinner with only 7 ingredients.

YIELD

4 servings

PREP

10 min

COOK

40 min

READY

50 min

Browned chicken pieces braised under a blanket of chili sauce and sliced onions, finished with a shower of grated Parmesan. Seven ingredients and one skillet. This is the kind of no-fuss Italian-American cooking that tastes like Sunday dinner at Nonna’s.

Browning the chicken first builds a golden crust that holds up during the 30-minute covered braise with the onions. The onions soften into near-jam, releasing their sweetness into the pan. Then the chili sauce and oregano go in for the last 10 minutes uncovered, basting frequently so the sauce reduces and glazes every piece.

Skim the fat from the surface before serving. The sauce underneath is tangy, sweet, and clings to the chicken like a glaze. A generous pile of grated Parmesan on top melts into the hot sauce and adds a salty, nutty bite that ties everything together.

Chef Tips

  • Brown in batches. Overcrowding steams the chicken instead of browning it. Get a good sear on each piece for the best flavor.
  • Baste frequently during the uncovered stage. Those last 10 minutes are when the sauce concentrates. Keep spooning it over the chicken.
  • Use real Parmigiano-Reggiano. The pre-grated stuff in a can melts differently and doesn’t have the same sharp, complex flavor.
  • Bone-in pieces work best. Thighs and drumsticks stay juicy through the braise. Breasts can dry out.

Variations

  • Spicier kick: Add ¼ teaspoon red pepper flakes with the oregano.
  • Mozzarella melt: Top with sliced mozzarella instead of Parmesan during the last 2 minutes of cooking for a gooey, melted finish.
  • Serve over polenta: Creamy polenta underneath soaks up the sauce beautifully.

Ingredients

2 ½ 2.5
EACH EACH CHICKEN PIECE *
2 30
TABLESPOONS ML VEGETABLE OIL
1
X SALT
to taste *
1 1
EACH ONION
sliced
12 346.8
OUNCES ML/G CHILI SAUCE
1 5
TEASPOON ML OREGANO
dried
1
X PARMESAN CHEESE
grated, to taste *

Directions

Brown chicken in oil, drain.

Season with salt and pepper to taste.

Add onion, cover and cook 30 minutes.

Stir in chili sauce and oregano.

Cook uncovered 10 minutes longer basting frequently.

Skim excess fat from sauce.

Serve sauce over chicken sprinkled with cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 175 35% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1366mg 57%
Total Carbohydrate 8g 8%
Dietary Fiber 7g 26%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 31%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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