Whenever I'm having a down day, I love to mosy on over to Pioneer Woman's blog for a good chuckle. I love her style of writing and her recipes are i.n.c.r.e.d.i.b.l.e. My latest venture was her Chicken with Tomatoes and Garlic. It was scrumptious! And so easy to make, for once, the younger two scarfed it down (they don't like chicken)! I also made bowtie pasta to go along with it, and placed the chicken and sauce over the pasta.
Chicken with Tomatoes and Garlic
8 pieces chicken legs or thighs (I actually used chicken breasts (or, sawdust, as my Dad likes to call them) I used 3 breasts, and cut them in half
salt and pepper to taste
3 Tbl olive oil
1 Tbl butter
1 can diced tomatoes
1 can whole tomatoes- I had a large jar of canned diced tomatoes from our garden that I used
2 Tbl tomato paste
Fresh herbs: Basil, Parsley,Sage, Rosemary
8 cloves of garlic
1/2 C white cooking wine- you could also use red, if I had Marsala wine on hand, I would have used that
freshly grated Parmesan cheese
Preheat oven to 400, salt and pepper your chicken.
Melt oil and butter in a large pan, brown chicken on both sides, about 2 minutes. Remove chicken from pan, and add cooking wine; scrape the bottom of the pan to get all the bits up. Cook for one minute, then add the tomatoes, with their juice and the paste. Add salt and pepper to taste. Bring to a boil and turn off heat. Add plenty of fresh herbs, and the 8 cloves of garlic. Add the chicken and transfer to a baking dish (covered) and cook for one hour.
Remove from oven, and take the lid off. In the meantime, cook pasta to al dente. Drain pasta and add to a large serving dish. Check the sauce, if it is too thin, you can a bit more paste to thicken it up.
To serve, place pasta on a plate, add chicken with sauce over the top, and sprinkle with grated Parmesan cheese and fresh parsley!
Linking up to:
Tempt My Tummy Tuesday