thepioneerwoman5.0
Chicken with Tomatoes and Garlic
This is a pantry meal! Well, sorta.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●dutch oven
- ●pot
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Salt And Pepper, to taste(28 Ounce) Diced Tomatoes1 can(14 Oz. Size) Whole Tomatoes1 can
2
Heat ovenproof skillet or 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.
3
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 plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for ⏱️ 1 hour.
Salt And Pepper, to taste(28 Ounce) Diced Tomatoes1 can(14 Oz. Size) Whole Tomatoes1 canGarlic8 cloves
4
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
5
Cook the pasta to al dente, Drain and add to a large serving bowl.
6
Remove lid and check sauce. If it's overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to ⏱️ 10 minutes. Check seasonings and adjust as needed.
7
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.
8
Yum!
9
(Dish may be served with rice or mashed potatoes, instead!)
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