Stove Top Tomato Braised Chicken

Yield: 6 servings

Preparation Time: 20 min; Cook: 25 min

Ingredients

12 bone in chicken thighs, (about 5 pounds), 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 (about 4 cloves)

1 Tablespoon chopped fresh thyme OR 1 teaspoon dried thyme

1 Tablespoon chopped fresh oregano OR 1 teaspoon dried oregano

2 cans (14.5 ounce each) Contadina Diced Tomatoes, undrained

3 Tablespoons Contadina Tomato Paste

1 3/4 cups College Inn Chicken Broth

Optional:

Cooked polenta, pasta or mashed potatoes, optional

Add To

Directions:

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.

Recipe and photo courtesy of Contadina/Del Monte Foods

Please note that some ingredients and brands may not be available in every store.

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