Roasted Garlic Braised Chicken Linguine

Directions

• Step 1: Preheat oven to 350°F.
• Step 2: Heat sauce in a three-quart Dutch oven over medium heat.
• Step 3: Season chicken on both sides with salt and pepper.
• Step 4: Heat olive oil in a large skillet over medium-high heat.
• Step 5: Add chicken to skillet, skin side down, and cook 3 to 5 mins. or until skin is crisp and deep golden brown. Turn chicken over and cook 3 to 5 mins.
• Step 6: Remove chicken from skillet, leaving the fat in the pan. Set aside skillet to be used later.
• Step 7: Add chicken to heated sauce in Dutch oven in a single layer, skin side up, with skin just above the surface of the sauce. Cover and place in conventional oven for 40 mins.
• Step 8: Boil water for pasta.
• Step 9: Remove cover from Dutch oven and let cook in conventional oven, uncovered, for an additional 10 mins.
• Step 10: Cook pasta al dente, per package instructions. Drain.
• Step 11: Heat reserved skillet with fat over medium-high heat; add cremini mushrooms and onions, and sauté until lightly browned. Deglaze with white wine (if using) and cook until dry.
• Step 12: Add kale to mushrooms and toss gently to wilt.
• Step 13: Remove Dutch oven from conventional oven and gently transfer chicken to a large plate.
• Step 14: Add pasta to sauce in Dutch oven and stir gently to coat.
• Step 15: Place a portion of pasta in a pasta bowl and create a well in the middle.
• Step 16: Spoon mushroom-kale mixture into the center of the well and top with a piece of chicken.
• Step 17: Shave parmesan cheese over the dish to finish.
• Step 18: Variations: For a twist, try this recipe with your favorite variety of Bertolli^® Rustic Cut™ Sauce like Bertolli^® Rustic Cut™ Three Cheese with Asiago, Romano & Parmesan Sauce. For Roasted garlic braised chicken with creamy polenta, combine 2 cups chicken stock, 2 cups milk, 2 Tbsp. butter and 1 tsp. kosher salt in a saucepan. Bring to a boil and whisk 1 cup of instant polenta; cook while stirring for 5 min. Add ¼ cup of grated Parmesan cheese and whisk to combine. Spoon polenta into a serving dish and make a well in the middle. Place mushroom-kale mixture in the well. Top with a generous helping of sauce and a piece of chicken.