This recipe for slow roasted chicken in crushed tomatoes and red wine creates a succulent, juicy and fall off the bone chicken. I highly recommend serving this over pasta for an all time favorite.

Slow Roasted Chicken a la Michael Chiarello

Ingredients:

2 cups onions, diced

1 cup diced carrots

1 cup diced celery

2 bay leaves

2 cups red wine

4 cloves whole garlic, peeled

4 cups crushed tomatoes

1 Tbl salt

freshly ground black pepper

1 -3lb whole chicken

1/2 cup minced basil

1/4 cup minced parsley

Directions:

Preheat the oven to 325 degrees. Heat a large oval ditch oven over medium heat and coat the bottom with olive oil.

Add the onions and cook until soft, stirring occasionally. Add the carrots, celery and bay leaves. Cook for about 15 minutes. Add the wine and scrap up all the brown bits on the bottom of the pan. Add the garlic, tomatoes, salt and a few good grinds of black pepper. Stir to incorporate.

Place the chicken breast side down into the the sauce. Ladle a bit of the sauce on top. Remove from the stove and place into the over uncovered. Cook for about 2 hours, basting the top of the chicken with some of the sauce from time to time.

After about 2 hours, stir in the chopped herbs then return to the oven for another 10 minutes. If serving over egg noodles, use this time to make them.

For serving: flip the chicken over in the pot. You will be able to easily remove the skin. The meat should easily pull off using a fork. Ladle the sauce over the noodles then top with chicken shreds. Garnish with fresh Parmesan cheese and some slow roasted tomatoes.

For Slow Roasted Tomatoes:

Slice large cherry tomatoes in half. Place them on a parchment lined pan. Sprinkle with salt and freshly cracked pepper and drizzle a bit of olive oil on them. Place into a 225 degree oven. If you have convection, use that. Let them bake for 3 hours or until they are shriveled around the edges.

Serve over pasta.