Happy Thursday y'all! Almost through the week. It's been gross and rainy here most of the week, but at least it washed the pollen away!
This week's recipe is one of the Pioneer Woman's from Tasty Kitchen. I actually found it about 4 or 5 months ago and it is a quick, easy throw together meal that my husband approves. Here's the link on Tasty Kitchen.
Sorry, no pictures. Boring, I know. But Ree's will be better than mine anyway!
What you need:
* 8 boneless, skinless breasts
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 Tablespoon Butter
* 1 can (28 Ounce) Diced Tomatoes
* 1 can (14 Ounces) Whole Tomatoes
* 2 Tablespoons (Heaping) Tomato Paste
* Fresh Herbs: Basil, Parsley, Sage, Rosemary
* 8 cloves Garlic
* 16 ounces, weight Pasta
* ½ cups White Wine (or Red Wine)
What you do:
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 oil/butter is hot, add chickento the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of 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 plenty of fresh herbs, 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 and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
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. Check seasonings and adjust as needed.
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.
It was really good y'all! A refreshing, light sauce.