From Chef Andrew Carmellini

Recipe Serves: 4

Ingredients

• 2 whole chickens, cut fricassee style (breast cut into 2, legs separated from thighs, wings and back discarded)
• 2 tablespoons olive oil
• 1 head garlic, broken into whole, unpeeled cloves
• 2 cups chicken stock or jus
• 1 28-ounce can whole peeled tomatoes, roughly chopped in a food processor with juice
• 2 roasted red peppers, peeled and sliced into strips
• 2 branches rosemary, leaves picked
• 4 branches thyme, leaves picked
• 1 tablespoon red wine vinegar
• Sea salt
• Crushed black pepper

Recipe Instructions

1. Preheat oven to 375°. Season chicken on all sides with salt and crushed black pepper.
2. Situate a large roasting pan between two burners over medium-high heat. Add olive oil. When pan is hot, roast chicken pieces skin side down and cook until brown. Pour off fat, turn chicken pieces over and add garlic, chicken stock, tomatoes, peppers, rosemary and thyme.
3. Place roasting in oven and cook until chicken is cooked through and sauce has thickened.
4. Place chicken on a serving platter. Add vinegar to sauce, stir to combine (if sauce is too thin, place roasting pan back on stove top situation between two burners and cook down until it reaches desired consistency.
5. Pour sauce over chicken and serve.