Braised Chicken Thighs with Tomatoes and Garlic

Name: Braised Chicken Thighs with Tomatoes and Garlic
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 8 pieces chicken thighs; Salt and black pepper to taste; 3 tablespoons extra virgin olive oil; 1 tablespoon butter; 1/2 cup red wine; 1 (28 ounce) can Diced Tomatoes; 1 (28 ounce) can Peeled Plum Tomatoes; 3 tablespoons Tomato Paste; 1 teaspoon nutmeg; Fresh herbs of choice; 8 garlic cloves; 1 medium onion; Pasta of choice; 1/4 cup grated Parmesan cheese

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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 400^o 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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Braised Chicken Thighs with Tomatoes and Garlic

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