Ingredients
- 6 Chicken Thighs
- 6 Chicken Drumsticks
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 large Red Onion, diced
- 6 Bellino Whole Garlic Cloves, finely chopped
- 1 1/2 tsp Cento Crushed Red Pepper
- 1 Cento Bay Leaves
- 1 large Yellow Bell Pepper, diced
- 1 tsp Cento Jalapeno Peppers Diced
- 3 tbsp Cento Double Concentrated Tomato Paste Tube
- 1 cup Dry White Wine
- 1 can Cento Organic Certified San Marzano Tomatoes (28 oz), chopped with juices reserved
- 2 tbsp Bellino Red Wine Vinegar
- 2 Marjoram Sprigs, plus 1 tbsp of marjoram leaves, chopped
Directions
Preheat oven to 400ËšF and heat oil in a large skillet. Season chicken with salt and pepper, then cook chicken over medium heat until lightly browned on both sides, approximately 8 minutes. Transfer chicken to plate and set aside. Reserve 2 tablespoons cooking liquid from skillet. To liquid, add onion, garlic, red pepper and bay leaf. Cook over medium heat until onion turns translucent, stirring frequently. Add yellow and jalapeno peppers and cook approximately 2-3 minutes until tender. Mix in paste and cook an additional 3 minutes, then add wine to deglaze the pan. Let cook for about a minute, then add in tomatoes, vinegar and marjoram sprigs. Bring to a simmer and cook approximately 3 minutes. Place chicken in an oven-safe casserole dish and evenly pour contents of skillet on top. Bake for 30 minutes on a center rack, or until chicken is cooked through. Remove marjoram and discard. Season with salt and pepper, to taste, and top with chopped marjoram. Let stand for 3-5 minutes before serving. Serves 6.
