Recipes
Pan-Roasted Chicken in Rosé Tomato Basil Cream
- Prep time: 15 min
- Cook time: 40 min
- Serves: 4
Ingredients
- 4 bone-in, skin-on chicken thighs
- Kosher salt & pepper
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ½ cup sun-dried tomatoes, sliced
- 1 pint cherry tomatoes, halved
- ½ cup Castelvetrano olives, halved
- ¾ cup dry rosé wine
- 1 jar (24 oz) Carbone Tomato Basil Sauce
- ½ cup heavy cream
- ¼ cup water (to soften tomatoes)
- Fresh basil, for garnish
Method
- Soften Tomatoes: In the Beautiful by Drew 2QT Saucepan, simmer sun-dried tomatoes with ¼ cup water over low heat for 3–5 min. Drain and set aside.
- Sear Chicken: Heat oil in the Beautiful 5QT Sauté Pan over medium-high. Season chicken, sear skin-side down for 6–8 min until golden, flip and cook 4–5 min. Remove and set aside.
- Build Sauce: Reduce heat to medium. Sauté garlic for 30 sec, add softened sun-dried and cherry tomatoes, cook 2–3 min. Deglaze with rosé and simmer 3–4 min. Stir in full jar of Carbone sauce, cream, and olives.
- Simmer & Finish: Return chicken to pan and spoon sauce over. Simmer uncovered on low 15–20 min until chicken is cooked through and sauce is thickened.
- Serve: Garnish with fresh basil and serve straight from your Beautiful by Drew sauté pan. Perfect with polenta, pasta, or crusty bread.
