Chicken Romano

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.