Ingredients45 m servings 696 cals
- 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.
Per Serving: 696 calories; 36.3 g fat; 30.4 g carbohydrates; 57.9 g protein; 191 mg cholesterol; 1424 mg sodium. Full nutrition
ReviewsRead all reviews 5
Made this mostly following the recipe... I did wing it a bit and didn't really measure stuff. But it came out fantastic. My husband is a chef and he LOVED it. My 5 yo daughter had a friend over...
Made this with no changes and it turned out great! The only thing is that it took a bit longer than expected
Delicious! My family enjoyed this very much. My only change was in using dried thyme and oregano. It's easy enough to make, too. Next time, I will skin the chicken, though.