Chicken with Tomatoes and Garlic

I think I should change the name of my bliggity blog to  “copy everything that the Pioneer Woman makes.”  I feel like I make so many of her recipes!  But, the truth is that they never fail me.  They appeal to the style of food that Tim and I love which is just simple down home cooking with little or no frills.  And they are delicious.  The only drawback, if you can even call it that, is that her recipes feed an army so I always cut them back.

Chicken with Tomatoes and Garlic

Source:  PW

Sponsored by HPClick Here
Prep Time: 10 Minutes Cook Time: 1 Hour Difficulty: Easy
Ingredients
  • 8 pieces Chicken Legs Or Thighs {I used 4 thighs}
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil {I used 1 Tbsp}
  • 1 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes {I used one jar of pasta sauce}
  • 1 can (14 Ounces) Whole Tomatoes {I omitted}
  • 2 Tablespoons Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary {I used dried basil and parsley}
  • 8 cloves Garlic {I used 4}
  • 16 ounces, weight Pasta {I used bow tie}
  • Grated Parmesan Cheese, For Serving
  • ½ cups White Wine (or Red Wine)
Preparation Instructions

Preheat oven to 400 degrees.  Salt and pepper chicken thighs.

Heat ovenproof dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add herbs, cloves of peeled (but whole) garlic, and the chicken. {Try to submerge the chicken in the sauce as much as possible.}  Put lid on pot and cook in the oven for 1 hour. {I cooked mine for 45 minutes since I used less chicken.}

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot {keep warm} and boil the sauce on the stove top for 5 to 10 minutes.   {my sauce was the perfect consistency and I didn’t need to do this step.} Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

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