Chicken and Sausage Fra Diavolo in Oven Roasted Tomato Sauce

By • January 6, 2014 • 2 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This idea was inspired by a new favorite restaurant down the street from me in San Francisco. It was probably one of favorite Italian meals I've ever had. I had to set out to recreate it. It's a spicy, hearty dish with no pasta required. A loaf of crusty bread will do the trick to ensure you can soak up all the delicious sauce that simmered in the oven. The chicken and sausage are melt in your mouth delicious. Brussels Sprouts for Breakfast

Makes 6 servings

  • 2 chicken thighs, bone-in
  • 1 chicken breast, bone-in (broken down into 4 pieces)
  • 3 hot Italian sausage links (~1 lb.)
  • 1 large yellow onion (diced)
  • 6 cloves garlic (minced)
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 2 28 oz. cans whole peeled tomatoes
  • 2 bay leaves
  • 1 teaspoon chili flakes
  • kosher salt and pepper
  • 1 tablespoon olive oil
  1. Get out a large Dutch oven. Everything's going in here. Preheat oven to 350 degrees.
  2. On the stovetop, heat olive oil over medium high heat. First, we're going to brown up the sausage. Cut 2 of the sausage links into pieces (about 2 inches each). Take the casing off of the third link and drop the uncased sausage into the hot Dutch oven. Break it up and let it brown for 5 minutes. Some of the fat will start to render. Now add the rest of the sausage pieces, and brown on each side for 1-2 minutes. Remove all of the sausage to a plate. Leave the fat it the pan!
  3. Add salt and pepper to each of the chicken pieces (thighs and breast pieces). Drop the chicken into the Dutch oven, skin side down. Let each side brown for 3 minutes. Remove from pan and set aside. Again, leave the grease.
  4. Lower heat to medium. Add onion and cook for 5 minutes. Add garlic and cook for an additional minute. Add tomato paste and red wine to deglaze the bottom of the pan. Let thicken and cook down for 3 minutes.
  5. Now add whole tomatoes plus juice to the Dutch oven. Crush the tomatoes with the back of your spoon so they break down a bit, but you still have a chunky consistency. Add crushed red pepper, bay leaves, and a good amount of salt and pepper. Add the chicken and sausage back to the pot. Make sure to tuck the meat down into the sauce. Cover and pop into the oven.
  6. Let cook for 1 hour 45 minutes, covered the entire time. Serve immediately with a loaf or two of crusty bread.
Jump to Comments (2)

Comments (2) Questions (0)

Default-small
Default-small
Img00019-20100929-0432_1_

12 months ago sexyLAMBCHOPx

Looks delicious!

Picture_057

12 months ago Brussels Sprouts for Breakfast

Thank Lampchop!!