Wow, oh, wow! Ya’ll, you HAVE to try this dish! If you don’t, you will never die happy. I’m just sayin’.I came across Pioneer Woman’s website just last week. I usually cook only boneless, skinless chicken breasts but I can tell you now I didn’t know what I was missing. (Oh yeah, the calories!) The chicken and the garlic were like butter. I can and will promise you I will have many, many more of her recipes to share. This recipe will be on our menu for many years to come.
Chicken with Tomatoes and Garlic
Adapted from Pioneer Woman's Recipe
Serves 4
Ingredients
8 pieces chicken legs
Salt and pepper
3 Tablespoons olive oil
1 Tablespoon butter
1 can (28 Ounce) diced tomatoes
1 can (14 Ounces) whole tomatoes
3 Tablespoons tomato paste
8 cloves, peeled whole garlic
Cavitappi pasta (16 ounces)
½ Cup red wine (I used a Shiraz)
Grated parmesan cheese
Fresh Herbs:
Basil, handful of leaves
Parsley, handful of sprigs
Sage, handful of leaves
Oregano, handful of sprigs
Instructions for cooking:
Preheat oven to 400 degrees. Heat dutch oven over medium-high heat. Add olive oil and butter. Generously salt and pepper chicken legs. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
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, and then turn off heat. Add plenty of fresh herbs, 8 cloves of garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, drain and add to a large serving bowl.
To serve, pour sauce over cooked pasta, and then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan cheese. Enjoy!
Preheat oven to 400 degrees. Heat dutch oven over medium-high heat. Add olive oil and butter. Generously salt and pepper chicken legs. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
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, and then turn off heat. Add plenty of fresh herbs, 8 cloves of garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, drain and add to a large serving bowl.
To serve, pour sauce over cooked pasta, and then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan cheese. Enjoy!
And here is the husband’s bowl, “The Manly Bowl”…he said to tell everyone “See, it’s manly, it’s got cross bones!”
0 comments:
Post a Comment