Italiano Recipe

Season & Brown Chicken

Pat chicken thighs dry and season both sides with 1 tsp salt and 1/4 tsp black pepper. In a large heavy-bottomed Dutch oven or deep sauté pan, heat 1 tbsp olive oil over medium-high heat until shimmering. Add chicken thighs and brown 3–4 minutes per side until golden (they will not be fully cooked). Remove to a plate and set aside.

Cook Sausage & Shred Chicken

Reduce heat to medium. Add remaining 1 tbsp olive oil to the same pan. Crumble in the Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer sausage to the plate with chicken. Return chicken to the pan, add 1/4 cup water, cover, and simmer gently 12–15 minutes or until chicken reaches 165°F (74°C). Transfer cooked chicken to a cutting board and shred with two forks. Reserve cooked sausage and any pan fond for the sauce.

Lower heat to medium-low. In the same pan, melt 3 tbsp butter together with 1 tbsp extra-virgin olive oil. Sprinkle 3 tbsp flour into the fat and whisk continuously to form a blond roux. Cook the roux 2–3 minutes, stirring, until it smells nutty and turns a light golden color but does not brown aggressively.

Add the diced onion, carrot, and celery to the roux. Sauté 6–8 minutes until the vegetables are softened and translucent. Add the minced garlic, 1 tsp crushed fennel seed, 1 tsp dried oregano, and 1/4 tsp red pepper flakes; cook 1 minute until fragrant.

Raise heat to medium-high and pour in 1 cup dry red wine to deglaze the pan, scraping up browned bits (fond). Allow wine to reduce by about half, approximately 4–6 minutes.

Stir in 3 tbsp tomato paste and cook 2 minutes to deepen flavor. Add the 28 oz crushed tomatoes and 1.5 cups chicken stock, stirring to fully combine with the roux and vegetables. Add the reserved browned sausage and shredded chicken back to the pot. Bring to a gentle simmer.

Partially cover and simmer on low for 30–40 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. If the sauce becomes too thick, add up to 1/2 cup additional stock or water. Taste and add up to 1/2 tsp sugar if needed to balance acidity; adjust salt and pepper to taste (use remaining 1/4 tsp black pepper and additional salt if desired).

Stir in 1/4 cup chopped fresh basil, 2 tbsp chopped parsley, and 1/4 cup heavy cream if using, simmer 2–3 minutes more to meld and warm the herbs. This will create a richer, slightly pink-toned sauce.

Ladle sauce over pasta, polenta, or use as a ragù. Sprinkle grated Parmesan cheese at serving. Serve hot.