Recipe from The Pioneer Woman

This was a delicious meal!  Though it takes about an hour and a half total, it’s very simple to make.  There’s no chopping involved, and an hour of the time it is in the oven!

I ended up using 4 chicken thighs and 2 boneless breasts, because that’s what I had on hand.  They turned out tender and juicy.  I also used red wine (merlot, I believe).

And, with only 2 of us eating, this makes plenty for leftovers the next day! 🙂

Ingredients:
8 pieces chicken legs or thighs (or whatever you have on hand)
Salt & pepper, to taste
3 T olive oil
1 T butter
1/2 c white or red wine
1 can (28 ou) diced tomatos
1 can (14 ou) whole tomatos
2 T tomato paste (heaping)
Fresh herbs: I used basil and rosemary (use what you like)
8 cloves garlic, peeled
16 ou pasta (I used shells)
Grated Parmesan, for serving

Directions:
Preheat oven to 400 degrees.

In a large oven proof pot or dutch oven, heat the oil and butter over medium heat.  Add the chicken and brown on all sides.

Remove the chicken and pour in the wine. Scrape up all the brown bits and cook for about 1 minute.

Pour in the tomatos (with juice) and add the tomato paste.  Salt and pepper and bring to a boil, then turn off heat.

Toss in the garlic, fresh herbs (you can just keep them on them stem, and use as much as you like), and chicken. Cover and place in the oven for one hour.

Remove from oven.  Check the sauce to make sure it is thick enough.  If not, remove the chicken and boil down to preferred thickness.  Also check for seasoning.

As the sauce boils down, make your pasta.

Serve sauce and chicken over pasta with some buttered bread on the side.  Sprinkle with Parmesan cheese.

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