1 whole chicken
1 spanish onion
8 ea cremini mushrooms
2 red bell peppers, roasted and peeled
1 cubanelle pepper, roasted and peeled
3 cloves of garlic, thinly sliced
1 bunch Italian parsley
1 cup AP flour
4 oz white wine
4 oz chicken stock
1 jar Carbone Marinara
1 bottle Extra virgin olive oil (we used Olio Verde)
1. Preheat oven to 350° F.
2. Break the chicken down into 10 pieces (wings, breasts on the cage still, but split in 1/2 diagonally, legs divided into droms and thighs). Save the wings for stock or any other application. You will not need for this dish.
3. On a separate cutting board, clean roasted peppers, removing all seeeds. Cut into long strips. These can be stored together.
4. Remove stem from creminis and cut int 1/4. Reserve for later use.
5. Slice onion in 1/2 and then cut into 1/2 inch strips. Reserve for later.
6. Pick the parsley and finely chop for garnish.
7. Season chicken with salt then dredge in all purpose flour. This will add color to your chicken as well as help thicken your sauce. You want your chicken to be dry when adding to flour so that it does not get clumpy. Dredge piece by piece in large bowl so it does not get over crowded. Transfer chicken to a clean dish.
8. Heat the casserole dish over medium heat.
9. Add 3 oz of EVOO (enough to lighly coat bottom of the pan). Place the chicken in the pan. Sear until golden, ensuring to give all sides of the chicken color. Once a golden color has been achieved, remove chicken from pan and add onions as well as the garlic. Use a heat resistant spatuala to keep the veg moving and avoid scorching. Sweat until translucent. Add mushrooms and deglaze with white wine. Add roasted peppers, 4 oz chicken stock and 1/2 jar of Carbone Marinara sauce. Add chicken back to pan and cook in pan for 3-5 min, until it begins to thicken.
10. Transfer pan to oven and roast for 30 min. Temp the chicken to ensure it is fully cooked(165˚F).
11. Remove from oven and let cool for 5 min before serving. Garnish with chopped parsley and a little drizzle of EVOO.