Yall, I can't tell you how good this tastes. You will just have to prepare this dish sometime soon! The last time Harris Teeter or Food Lion put chicken legs & thighs on sale I bought a family size bag and froze 3 legs & 3 thighs to each bag. These chicken pieces are usually pretty inexpensive making this a very cost friendly meal!
Prep Time: 10 min
Cook Time 1 hr
Servings 6
INGREDIENTS
- 8 pieces Chicken Legs or Thighs (I used a combination and only 6 pcs)
- Salt & Pepper to taste (I didn't add any)
- 3 T Olive Oil
- 1 T Butter
- 1 (28 oz) can Diced Tomatoes
- 1 (14 oz) can Whole Tomatoes (I just used 3 cans (14 oz ea) of diced
- 2 T (heaping) Tomato Paste
- Fresh Herbs: Basil, Parsley, Sage, Rosemary (I grow all these & used all but parsley). Just chunked them in the pot whole.
- 8 Cloves Garlic (just peel it)
- 16 ounces, weight Pasta, your choice (I used 3/4 bag of Whole Wheat Wide Egg Noodles)
- Grated Parmesan Cheese, for serving
- 1/2 cup chicken broth
DIRECTIONS
Preheat oven to 400 degrees. Salt & pepper chicken. Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil & butter. When oil/butter is hot, add chicken and brown on all sides. Remove chicken from pan. Pour in chicken broth to de-glaze pan, scrapping the bottom to loosen any bits of the "good stuff." Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt & pepper to taste, stirring to combine (I didn't add any and it was perfect). Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs (any all of those listed in ingredients), 8 cloves of peeled (but whole) garlic and the chicken. Put lid on pot and cook in the oven for 1 hour. Remove pot from oven & allow it to sit on the counter with the lid on while you boil the pasta. Cook pasta to al dente. Drain and add to a large serving bowl (I just put mine back in pot). 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. (I did not do this but if you want a thicker sauce you should). To serve, pour sauce over cooked pasta, then arrange chicken pieces on top. Sprinkle generously with Parmesan. Since there were only 3 of us eating today I just made everyone a plate instead of dirtying up another dish! I served this with some crusty French bread and a salad made of lettuces & spinach from my garden, tomato, cucumber, red onion, celery & carrots. Make sure you have enough bread as you're gonna want to use it to soak up that good sauce!
Preheat oven to 400 degrees. Salt & pepper chicken. Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil & butter. When oil/butter is hot, add chicken and brown on all sides. Remove chicken from pan. Pour in chicken broth to de-glaze pan, scrapping the bottom to loosen any bits of the "good stuff." Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt & pepper to taste, stirring to combine (I didn't add any and it was perfect). Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs (any all of those listed in ingredients), 8 cloves of peeled (but whole) garlic and the chicken. Put lid on pot and cook in the oven for 1 hour. Remove pot from oven & allow it to sit on the counter with the lid on while you boil the pasta. Cook pasta to al dente. Drain and add to a large serving bowl (I just put mine back in pot). 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. (I did not do this but if you want a thicker sauce you should). To serve, pour sauce over cooked pasta, then arrange chicken pieces on top. Sprinkle generously with Parmesan. Since there were only 3 of us eating today I just made everyone a plate instead of dirtying up another dish! I served this with some crusty French bread and a salad made of lettuces & spinach from my garden, tomato, cucumber, red onion, celery & carrots. Make sure you have enough bread as you're gonna want to use it to soak up that good sauce!
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