Monday, April 2, 2012

chicken with sofrito... 35 minutes

the goods:

1 tablespoon vegetable oil
2 bone-in, skin-on chicken breasts (or more depending on how many you're serving)
1/2 cup sofrito
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth

Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.

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