Chicken with tomato and garlic sauce

Name: Chicken with tomato and garlic sauce
Ingredients: 4 chicken thighs salt pepper bell pepper rosemary oil 2 garlic cloves 1 glass of white wine 4 tomatoes 5 garlic cloves 2-3 tablespoons of oil 1 tablespoon of sugar

Meat - Chicken with tomato and garlic sauce by Zamfira E. - Recipia

The chicken with tomato and garlic sauce is easy to prepare in a single dish. The thighs are first baked with wine, garlic, and rosemary, then the fresh tomato sauce is added. Finally, the meat is lightly browned, and the sauce remains flavorful and suitable for an everyday meal. Quick Info Total Time: approximately 40 minutes of baking, plus the time needed for ingredient preparation Preparation Time: not specified exactly; only the time for washing, chopping, and mixing the ingredients is needed Cooking Time: approximately 40 minutes Servings: about 4 Difficulty: easy Recipe Type: main course, simple oven dish Ingredients 4 chicken thighs salt pepper paprika oil, for drizzling over the thighs rosemary, a few sprigs 2 cloves of garlic, diced 1 glass of white wine 4 tomatoes 5 cloves of garlic, for the sauce 2-3 tablespoons of oil 1 tablespoon of sugar salt, to taste pepper, to taste dried basil, to taste Preparation Method 1. Wash the chicken thighs and place them in a heat-resistant dish. 2. Drizzle a little oil over the meat, then season with salt, pepper, and paprika. Add the glass of white wine, the 2 diced cloves of garlic, and the sprigs of rosemary. 3. Cover the dish with aluminum foil and place it in the oven for about 20 minutes. 4. After the first 20 minutes, remove the foil and leave the thighs in the oven for another 5 minutes. This way, the meat starts to brown before adding the sauce. 5. Meanwhile, wash the tomatoes and chop them finely using a food processor. There's no need to achieve a perfectly smooth paste; the sauce can remain slightly textured. 6. Crush the 5 cloves of garlic and mix them with the 2-3 tablespoons of oil, just like making a garlic paste. 7. Pour the garlic mixed with oil over the chopped tomatoes. Add the sugar, salt, pepper, and dried basil, then mix well. The sugar balances the taste of the tomatoes, especially if they are a bit sour. 8. Remove the dish from the oven and pour the tomato sauce over the thighs. 9. Cover the dish again with aluminum foil and return it to the oven for about 5 minutes. 10. Remove the foil and leave the thighs for about 10 minutes until they are lightly browned. The sauce should be well heated, and the thighs should have color on the surface. The amounts of salt, pepper, paprika, basil, and rosemary can be adjusted to taste. The original recipe does not specify the oven temperature, so the indicated baking time should be followed, and the appearance of the thighs should be monitored in the final stage. Why I Make This Recipe Often It's a practical dish because the chicken cooks in the same dish as the tomato sauce. The preparation doesn't involve many steps, and the ingredients are simple. The wine, garlic, and rosemary give flavor to the thighs, while the tomatoes added later keep the sauce fresh and lightly aromatic. The recipe is also useful when I want a main course without complicated preparation. Since the thighs go into the oven covered first, the meat cooks in the steam formed in the dish and then browns at the end after the sauce is added. Tips and Variations Tips Use a sufficiently large heat-resistant dish so that the thighs lay in a single layer. If they are crowded, they will brown more slowly. The tomato sauce is added after the first baking stage, not from the beginning. This is one of the important steps of the recipe: the chicken is first cooked with wine, garlic, and rosemary, and then the sauce is added later. When removing the foil, be careful of the steam accumulated in the dish. In the final stage, watch the thighs and remove them when they are lightly browned, without letting the sauce dry out. The garlic for the sauce is crushed and mixed separately with the oil before being added to the tomatoes. This way, it distributes better in the sauce. If the tomatoes are more acidic, the tablespoon of sugar helps balance the taste. It is not advisable to omit this ingredient without considering the variety and taste of the tomatoes used. Substitutions The original recipe does not indicate substitutions for ingredients. To maintain the flavor and preparation method, it is best to use exactly white wine, tomatoes, garlic, rosemary, and dried basil as listed. If you need to adjust the seasonings, you can only modify the amounts of salt, pepper, paprika, rosemary, and basil according to your preferences. No fixed quantities are specified for these. Variations The recipe can be made with more or less garlic if you prefer a different taste, but the presented version uses 2 cloves of garlic for the thighs and 5 cloves for the sauce. You can leave the tomato sauce finer or more textured, depending on how much you chop it in the processor. In the original version, the tomatoes are finely chopped, not necessarily turned into a completely smooth sauce. For a more pronounced herb flavor, the dried basil and rosemary can be adjusted, but the balance with garlic and wine must be maintained. Serving Ideas The chicken with tomato sauce can be served immediately after being removed from the oven. The remaining sauce in the dish can be poured over the thighs so that each serving has both tomatoes and garlic. The original recipe does not mention a specific side dish. The dish can be served simply, with the sauce from the dish, without changing the cooking method of the thighs. Frequently Asked Questions Can I use bone-in chicken thighs? Yes. The recipe is written for 4 chicken thighs, without specifying whether they are bone-in or boneless. The indicated time should be monitored along with the appearance of the meat, as the size of the thighs may vary. When is the tomato sauce added? The sauce is added after approximately 25 minutes of baking: 20 minutes with aluminum foil and then about 5 minutes without foil. After adding the sauce, the dish is covered for another 5 minutes, then baked for approximately 10 minutes without foil. Why is sugar added to the sauce? Sugar is used to balance the acidity of the tomatoes. The amount in the recipe is 1 tablespoon. Do the tomatoes need to be peeled? No. The tomatoes are washed and finely chopped using the food processor. The recipe does not require the skin to be removed. Can I prepare the sauce while the thighs are in the oven? Yes. The sauce is prepared while the thighs are baking. The tomatoes are chopped, the garlic is crushed and mixed with oil, and then all the ingredients are combined before the sauce is poured into the dish. Nutritional Values The values are estimated and depend on the size of the thighs, the amount of oil used, and how much skin the thighs have. For one serving, from a recipe divided into 4 servings: Calories: approximately 430-520 kcal Protein: approximately 28-35 g Fat: approximately 27-36 g Carbohydrates: approximately 10-15 g Nutritionally, the largest variation comes from the chicken thighs, especially if they have skin, and from the amount of oil. Tomatoes and garlic contribute a smaller amount of calories, while sugar adds a small amount of carbohydrates per serving. Storage and Reheating If there are leftovers, allow them to cool and store them in the refrigerator in a covered container. It is preferable to consume them within the next few days. When reheating, the chicken can be placed back in a heat-resistant dish along with the sauce and heated until warmed through. The sauce helps keep the meat from drying out too quickly. Avoid reheating the same portion multiple times; only heat the amount you plan to serve.

Chicken with tomato and garlic sauce

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