CHICKEN THIGH RECIPES WITH TOMATOES RECIPES

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CHICKEN THIGHS IN TOMATO SAUCE RECIPE - FOOD.COM



Chicken Thighs in Tomato Sauce Recipe - Food.com image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

  • Set oven to 350 degrees.
  • Grease a large roasting pan.
  • Place the chicken thighs (skin-side up) in the prepared baking dish.
  • In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
  • Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
  • Remove from heat and add in the mustard; mix to combine.
  • Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
  • Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, FatContent 56.1, SaturatedFatContent 18.4, CholesterolContent 259.8, SodiumContent 992.3, CarbohydrateContent 54.5, FiberContent 4, SugarContent 45, ProteinContent 51.6

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS RECIPE - FO…



Chicken Thighs With Tomatoes, Olives and Capers Recipe - Fo… image

This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 thighs per serving, 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Steps:

  • Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
  • Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
  • Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Nutrition Facts : Calories 224.4, FatContent 8.2, SaturatedFatContent 1.8, CholesterolContent 114.5, SodiumContent 257.6, CarbohydrateContent 8.7, FiberContent 2.8, SugarContent 4.2, ProteinContent 29.2

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