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Paul Newman’s Braised Chicken With Pasta Sauce, Mushrooms Recipe

December 1st, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post


  1. 8pieceschickens
  2. kosher salt, to taste
  3. fresh ground black pepper, to taste
  4. 1/2cupall-purpose flour, for dredging
  5. 1/4cupvegetable oil
  6. 8ouncesmushrooms, quartered
  7. 1/2cup of gooddry white wine (optional)
  8. 1 (16 ounce)jar of newman own say cheesepasta sauceor your favoritepasta sauce
  9. 1/2cup of choppedwalnuts
  10. 1/4cupfresh basil or fresh parsley, chopped


  1. Preheat the oven to 375F Pat the chicken dry with paper towels, season with salt and pepper, and dredge in flour, shaking off the excess.
  2. Heat the oil in a 12″ ovenproof skillet.
  3. Add the chicken pieces, skin side down, and brown over medium heat for 7 to 8 minutes until crisp and golden.
  4. Turn the chicken over and cook 3 to 4 minutes more.
  5. Remove the chicken from the pan and set aside.
  6. Continue to cook the fat until the solids stick to the pan without burning and the fat is clear.
  7. Discard the fat, add the mushrooms and cook for 3 minutes.
  8. Add the wine (optional) and bring to a simmer, stirring to incorporate the browned bits.
  9. Reduce by half.
  10. Add the spaghetti sauce and bring to a boil.
  11. Return the chicken to the pan, skin side up.
  12. Place the pan in the oven and bake the chicken, uncovered, for 10 minutes.
  13. Remove the breast pieces and keep warm.
  14. Cook the dark meat 5 minutes more.
  15. Transfer the chicken to a serving casserole and pour the sauce over it.
  16. Sprinkle with the walnuts and basil (or parsley) on top.
  17. Serve.
  18. Enjoy!

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