• 2 tablespoons Rao’s Extra Virgin Olive Oil
• 8 large chicken legs
• Salt and freshly ground pepper
• 2 ounces unsmoked bacon, diced
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 cups dry red wine
• 1 can Rao’s Imported Italian Peeled Tomatoes
• 1 teaspoon red pepper flakes
• 1/2 cup chicken stock (optional)
• Baby arugula

In a large skillet over high heat, warm Rao’s Extra Virgin Olive Oil.  Gently crush Rao’s Imported Italian Peeled Tomatoes and set aside.  Season the chicken with salt and pepper, and add to the skillet.  Sauté for three minutes.  Add the bacon, garlic and onion.  Sauté, until the chicken is browned on all sides.  Season with salt and pepper.  Add the wine, and cook until the sauce reduces by half.  Add the tomatoes and bring to a boil.  Cover, reduce heat, and cook for 40 minutes.  Remove from the heat, stir in the red pepper flakes, and adjust seasonings.  If the sauce is too dry, add ½ cup of chicken stock.  Cover and return to the heat for 10 minutes.  To serve, arrange two pieces of chicken and sauce on each of four plates over baby arugula.

Serves 4