Contadina® Stove-Top Tomato Braised Chicken recipe

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Ingredients

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 ¾ cups COLLEGE INN® Chicken Broth
3 cups Cooked polenta, pasta or mashed potatoes

Nutrition Info

696.4 calories
carbohydrate: 30.4 g
cholesterol: 191.4 mg
fat: 36.3 g
fiber: 3.8 g
protein: 57.9 g
saturatedFat: 9.7 g
servingSize: -
sodium: 1423.6 mg
sugar: 8.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).

  2. 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.

  3. Stir in tomatoes and tomato paste. Add broth, bring to a boil, reduce heat and simmer 3 minutes.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Browned chicken thighs are simmered with chopped veggies in a rich tomato sauce with fresh herbs for a quick and hearty dinner.

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