Tuesday, June 30, 2015

Braised Chicken Thighs with Tomatoes and Garlic

I saw this recipe on NCBeaches Pinterest page, and pinned it, of course.
D and I wanted to use better quality (or maybe just more $$) tomatoes, but our Kroger doesn't have an Italian Section, besides the standards (the bigger Kroger has a ton of imported stuff, but I didn't realize our Kroger didn't have it, and wasn't going to go make a special trip).  After making it, I think I was right on not going out of my way.

Anyway, I wasn't sure about the type of chicken but the picutre on the Tuttorosso website used chicken quarters, so that's what I bought.  I'm not sure how you get 6 servings using 8 pieces of chicken (we only had 4 servings), but the servings were generous.

It took a while to make, so this isn't a quick weekday meal unless you have an hour.  But I would have again. We were going to have with a salad, but when we saw the portion, we skipped it.

Braised Chicken Thighs with Tomatoes and Garlic

Prep time 10 minutes
Cook time 1 hour
Servings 6 (we got 4)
From Tuttorosso

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.

Photo by ALB
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 in rich tomato juice (used a 14.5 oz can of Hunt's dices with oregano and rosemary and one with basil and oregano)
1 (28 ounce) can Tuttorosso® Peeled Plum Italian Style Tomatoes (used Hunt's)
3 tablespoons Tuttorosso® Tomato Paste (used Hunt's)
1 teaspoon nutmeg
Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped (used basil, thyme, parsley, and rosemary, all from the garden)
8 garlic cloves, roughly chopped
1 medium onion, sliced
Pasta of choice, or rice for serving, cooked and drained (used rice) 1/4 cup grated Parmesan cheese

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.

Nutrition (with 6 servings)
Calories: 260 | Fats: 13.0 g | Trans Fats: 0 g | Cholesterol: 95 mg | Sodium: 1110 mg | Carbohydrate: 15 g | Fiber: 3 g | Protein: 21 g | Vitamin A: 40 % | Vitamin C: 60 % | Calcium: 10 % | Iron: 15 %

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