Braised Chicken Thighs with Tomatoes and Garlic

10 minutes Prep Time
1 hour Cook Time
6 Servings

The perfect recipe when you’ve got extra chicken on hand, this dish also features chunks of tomatoes and a variety of fresh herbs like basil, garlic or whatever else you you feel like adding.

Ingredients

  • 8 pieces chicken thighs, or legs or both
  • Salt and black pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup red wine

  • 1 (28 ounce) can Tuttorosso® Diced Tomatoes 28 oz

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes 28 oz

  • 3 tablespoons Tuttorosso® Tomato Paste 6 oz

  • 1 teaspoon nutmeg
  • Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped
  • 8 garlic cloves, roughly chopped
  • 1 medium onion, sliced
  • Pasta of choice, or rice for serving, cooked and drained
  • 1/4 cup grated Parmesan cheese

Instructions

Step one

Preheat oven to 400° F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan.

Step two

Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour.

Step three

Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl.

Step four

Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken.

Step five

To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

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