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Braised Chicken Thighs with Tomatoes and Garlic

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Serves:
6 people
Prep Time:
10 minutes
Cook Time:
60 minutes
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 feel like adding.

Ingredients

Copy 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
1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes
3 tablespoons Tuttorosso® Tomato Paste
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

  • Preheat oven to 400o 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.
  • 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.
  • Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl.
  • 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.
  • 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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