Contadina® Stove-Top Tomato Braised Chicken

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

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 696 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 2 carrots, diced
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 2 stalks celery, sliced
• 2 tablespoons chopped garlic
• 1 medium onion, diced
• 2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
• 12 (6 ounce) bone-in chicken thighs, skin removed, if desired
• 3 tablespoons CONTADINA® Tomato Paste
• 1 ¾ cups COLLEGE INN® Chicken Broth
• 3 cups Cooked polenta, pasta or mashed potatoes

Recipe Instructions

Step 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).

Step 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.

Step 3

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

Step 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.