chicken with tomatoes and garlic

This is a wonderful dinner for a cold winter night. It’s a great warm comforting meal. There is a little bit of prep work but most of the work is done in the oven. Chicken legs are browned in butter and olive oil then simmered with a delicious combination of tomatoes, garlic and herbs. The chicken becomes so fall of the bone delicious. Serve over pasta and with some crusty french bread to soak the most amazing juices.


recipe adapted from:

8 chicken legs

salt and pepper

3 tbls. olive oil

1 tbls. butter

1 can (28 oz.) Diced Tomatoes

1 can (14 oz.) Whole Tomatoes

2 tbls.(Heaping) Tomato Paste

Fresh Basil and  Rosemary

8 cloves garlic

Grated Parmesan Cheese, For Serving

1/2 c. White Wine (or Red Wine)


Preheat oven to 400 degrees.

Salt and pepper chicken legs. Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When hot, add chicken legs to the pan. Brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping 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, then turn off heat. Add fresh herbs, garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.


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