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Thursday, December 17, 2015

Contadina® Stove-top Tomato Braised Chicken

Ingredients

  • Servings: 6
  • 12 (6 ounce) bone-in chicken thighs, skin removed, if desired
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, sliced
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 2 (14.5 ounce) cans contadina® diced tomatoes, undrained
  • 3 tablespoons contadina® tomato paste
  • 1 3/4 cups college inn® chicken broth
  • cooked polenta, pasta or mashed potatoes (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • season chicken with salt and pepper. heat oil in a deep 12-inch skillet over medium-high heat. (omit oil if leaving skin on).
  • brown chicken on both sides, about 5 minutes, working in batches, if needed. remove chicken from pan and set aside. add onion, carrots and celery to pan. cook over medium heat until softened, about 3 minutes. add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
  • stir in tomatoes and tomato paste. add broth; bring to a boil; reduce heat and simmer 3 minutes.
  • return chicken to pan. cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees f internal temperature). if desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. serve over polenta, pasta or mashed potatoes.

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