Southern Italian Braised Chicken
Thanks to our flavorful braising base and the use of a slow cooker, this chicken dish requires minimal hands-on time. The braising base—our version of the classic Sicilian agrodolce sauce—is a sweet-and-tangy combination of tomatoes, red bell peppers, fennel and onions, plus raisins, red wine vinegar, capers and olives.
- 1 chicken, about 4 lb., cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. vegetable oil
- 1 jar Southern Italian braising base
- Sautéed spinach, currants and pine nuts for serving (see related recipe at left)
Season the chicken with salt and pepper.
In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch.
Return all the chicken to the insert. Transfer the insert to the slow-cooker base and add the braising base. Cover and cook on high according to the manufacturer’s instructions until the meat is fork-tender, about 2 hours.
Skim the fat off the sauce. Serve the chicken with the sauce and sautéed spinach, currants and pine nuts. Serves 4.