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This is the ultimate Italian fleishig comfort dish, with savory chicken, buttery soft potatoes, and green beans so you know you’re getting your veggies!
1 red onion, cut in half-rounds
6 cloves garlic, smashed (with a gloved hand)
1 chicken or 4 chicken bottoms, cut into eighths
1 pound (450 grams) baby potatoes
1 cup Tuscanini Marinara Sauce
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 and 1/2 tablespoons red wine, such as Tuscanini Red Cooking Wine
1 and 1/2 tablespoons olive oil
1 teaspoon smoked paprika, or to taste
salt, to taste
1 pound (450 grams) frozen green beans
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with Gefen Parchment Paper.
Lay onion and garlic on the bottom of the prepared pan. Add chicken. Add potatoes on the side of the chicken.
Mix marinara sauce, vinegar, wine, oil, paprika, and salt. Pour the sauce over the chicken and potatoes. Cover and bake for one hour and 45 minutes, basting the chicken twice while baking.
Add green beans for the last 10 minutes. Then uncover and bake for another 20 minutes.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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