Chipotle and Roasted Tomato Braised Chicken
Using our exclusive braising sauce and a slow cooker, you can cook a delicious dinner that requires a minimum of hands-on time. Here we’ve used a bone-in chicken pieces for maximum flavor, but you can also use about 2 lb. (1 kg) of cubed boneless, skinless chicken thighs if you prefer.
- 1 chicken, 3 to 4 lb. (1.5 to 2 kg), cut into 8 serving pieces
- Salt and freshly ground pepper
- 2 Tbs. olive oil
- 1 jar chipotle and roasted tomato braising sauce
- 3/4 lb. (375 g) dried pappardelle or fettuccine
- 2 Tbs. unsalted butter
- Chopped fresh flat-leaf parsley for garnish
Season the chicken all over with salt and pepper.
In the flameproof insert of a slow cooker over medium-high heat, warm the olive oil until just smoking. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the insert and add the braising sauce. Cover and cook on low until the chicken is fork-tender, 2 to 3 hours.
About 20 minutes before the chicken is done, bring a large pot two-thirds full of salted water to a boil over high heat. About 10 minutes before the chicken is done, add the pasta to the boiling water and cook according to the package instructions until al dente. Drain the pasta and return to the pot. Add the butter and toss to coat the pasta.
To serve, divide the pasta, chicken and braising sauce among individual bowls. Garnish with parsley and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen