Roasted Chicken with Red Wine Sauce

Warm up with that special someone with this delicious dish.

Directions:

  1. Preheat oven to 425°.
  2. In a medium bowl combine 1 ½ teaspoons black pepper, 1 teaspoon salt, Italian seasoning, garlic and extra virgin olive oil. Rub seasoning mixture onto chicken.
  3. Place the chicken pieces with skin side up in a roasting pan. Pour chicken broth around bottom of pan.
  4. In a medium bowl, toss potatoes in 1 tablespoon pure olive oil, 1 ½ teaspoons pepper and ½ teaspoon salt. Place potatoes in roasting pan around chicken and roast for 45 minutes, until the internal temperature of the chicken is 165° and potatoes are fork tender.
  5. In a medium sauté pan, cook bacon until crisp, about 8 minutes. Transfer to a plate.
  6. Sauté onion in the bacon fat until translucent, about 8 minutes. Add grape tomatoes and cook until the skin pops.
  7. Add spinach in batches until wilted. Season with remaining 1 teaspoon black pepper and ½ teaspoon salt. Return bacon to pan.
  8. In a medium saucepan, sauté butter and tomato paste for 30 seconds, whisk in flour and cook for 2 minutes, whisk occasionally.
  9. Remove chicken from pan and rest on a cutting board, lightly tented with aluminum foil. Place potatoes on serving platter and cover with foil to keep warm.
  10. Pour wine into butter and tomato paste mixture and scrape bottom of pan. Cook until liquid is reduced by half. Add chicken broth from roasting pan and bring to a boil, reduce heat and simmer for 15 minutes. Season to taste with salt and pepper.
  11. Serve chicken with potatoes and vegetables arranged on plate with sauce drizzled over chicken and potatoes.

Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen

Ingredients:

4 teaspoons Stonemill Essentials Ground Black Pepper, divided

2 teaspoons Stonemill Essentials Iodized Salt, divided

1 tablespoon Stonemill Essentials Italian Seasoning

2 garlic cloves, minced

2 tablespoons Carlini Extra Virgin Olive Oil

2 pounds Kirkwood Fresh Chicken Leg Quarters, cut into thighs and legs

2 cups Chef's Cupboard Chicken Broth

1 pound Yukon Gold potatoes, quartered

1 tablespoon Carlini Pure Olive Oil

4 slices Specially Selected Thick Sliced Hickory Smoked Bacon, cut into ¼-inch strips

8 ounces sweet onions, diced

16 ounces grape tomatoes

9 ounces Little Salad Bar Flat Leaf Spinach

1 tablespoon Countryside Creamery Unsalted Butter

1 tablespoon Happy Harvest Tomato Paste

2 tablespoons Baker's Corner All Purpose Flour

1 cup Viña Decana Tempranillo


Prep Time:
10 minutes

Cook Time:
1 hour, 20 minutes

Total Time:
1 hour, 30 minutes


Servings:
2