CONTADINA® STOVE-TOP TOMATO BRAISED CHICKEN

Contadina® Stove-Top Tomato Braised Chicken image

Browned chicken thighs are simmered with chopped veggies in a rich tomato sauce with fresh herbs for a quick and hearty dinner.

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

12 (6 ounce) bone-in chicken thighs, skin removed, if desired
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
3 tablespoons CONTADINA® Tomato Paste
1 ¾ cups COLLEGE INN® Chicken Broth
3 cups Cooked polenta, pasta or mashed potatoes

Steps:

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.

Nutrition Facts : Calories 696.4 calories, Carbohydrate 30.4 g, Cholesterol 191.4 mg, Fat 36.3 g, Fiber 3.8 g, Protein 57.9 g, SaturatedFat 9.7 g, Sodium 1423.6 mg, Sugar 8.3 g