Tuscan Braised Chicken with Wine and Tomato Sauce

Tuscan Braised Chicken with Wine and Tomato Sauce

Tuscan Braised Chicken with Wine and Tomato Sauce, this chicken recipe is filled with rich levels of flavor, a perfect fall winter dish.  Pancetta, a full bodied red wine and crushed tomatoes are the stars of this braised dish, hot pepper, vinegars and sage complete the fusion.  To soak up the lovely rich sauce, pair this Tuscan Braised Chicken dish with either polenta or mashed potatoes, add the winter slaw and you have  a great cold weather entree.  Tuscan Braised Chicken with Wine and Tomato Sauce a great recipe for a cool fall dinner.  Let’s Cook

Tuscan Braised Chicken with Wine and Tomato Sauce

A delicious braised chicken dish, great for fall and winter entertaining, double or triple the recipe for crowds.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Author whatsmickeycooking


  • 2 lbs Chicken, cut into pieces with or without skin, mixed pieces I used thighs and breasts for my recipe
  • 1/4-1/2 lb Pancetta or Bacon, cut into cubes or strips
  • 1 1/2 cup Crushed tomatoes
  • 1 cup Red wine, heavy bodied,dry
  • 1 cup Chicken broth
  • 1/2 Large sweet onion
  • 1/8 cup Wine vinegar, red or white
  • 1/8 cup Balsamic vinegar
  • 4 cloves Garlic, smashed or crushed
  • handful Fresh Sage leaves, chopped
  • Red pepper flakes to taste
  • 3 tbls Extra virgin olive oil
  • Sea salt and fresh ground pepper to taste


  1. Add olive oil to a braising pan, large enough to hold all the pieces of chicken on a medium heat, heat the oil

  2. Add the chicken pieces, salt and pepper, brown the chicken pieces turning, note the pieces will release from the bottom of the pan when they arrive to a golden brown color.  When pieces are browned on both sides, remove from the pan set aside on a plate

  3. Add the pancetta/bacon and the garlic to the same braising pan, start to render the pancetta careful not to burn the garlic or the pancetta

  4. Lower the heat, add to the pancetta, the  thinly sliced onion along with the pepper flakes, stirring and careful not to brown or burn the onions.  Add the chopped sage. Saute until the onions start to become translucent

  5. Scrape the pan bottom as you are stirring the onions, pancetta mixture

  6. Turn the heat up to lively medium, add the wine stir and continue to release the brown bits, deglazing the pan, add the crushed tomatoes and the chicken broth

  7. Add both vinegars, cook the liquid for a few minutes, bring to a boil, test for salt and pepper.

    Add back to the sauce the resting chicken pieces along with their released juices

  8. Cook for approximately 50-60 minutes on a lively simmer until the sauce reduces and thickens.  

    Serve hot

    Tuscan Braised Chicken with Wine and Tomato Sauce

Buon Appetito!


Here are some other seasonal  dishes you might like to try

Chicken with Peppers, a Flavorful Chicken Stew

Beef Braised in Red Wine

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