Ingredients
1 tablespoon vegetable oil
1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces
Coarse salt and ground pepper
1/2 cup Sofrito
1/3 cup dry white wine, such as Pinot Grigio
1/2 cup low-sodium chicken broth
Preparation
Preheat oven to 400 degrees. In a large skillet or Dutch oven, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until golden and crisp, 8 minutes. Flip, then add sofrito, wine, and broth, swirling to combine. Transfer to oven and bake until chicken is cooked through, 25 minutes. Transfer chicken to a platter. Tilt skillet and spoon off excess fat; pour sauce over chicken to serve.
