|
After
sear-roasting chicken in skillet, pour off any
excess fat. Return pan to high heat and add
wine. Cook, scraping pan with a wooden spoon to
incorporate any browned bits, until the wine is
reduced to a glazy film. Add tomatoes with
juices and chile flakes; cook until juice reduce
to a saucy consistency, about 3 minutes. Stir in
oregano and Parmigiano; season generously with
salt and pepper to taste. Serve immediately
spooned over chicken. |
