Chicken with tomato and garlic sauce

Name: Chicken with tomato and garlic sauce
Ingredients: 3 chicken thighs (I used 4) 1-2 tablespoons olive oil 1 small cup of wine 5 tomatoes (I used a can of chopped tomatoes in 450g broth) 1 teaspoon broth (I used 1 heaping tablespoon of conce; as there was more meat) 5 cloves of garlic (I used a whole head) 1+1/2 teaspoons oregano paprika; salt (I used 1 tablespoon of chicken spice mix) OPTIONAL: 1 handful of mushrooms (I used 1 red bell pepper)

Meat - Chicken with tomato and garlic sauce by Crenguta N. - Recipia

I have made chicken with tomato and garlic sauce several times, each time with slight adjustments, but this version with wine, oregano, and no onion really comes out balanced in flavor. I used a good head of garlic, scored the thighs to let the spices in, and put everything in a taller baking dish. It is served with polenta, and if you prefer another side, mashed potatoes or steamed rice are good options. Quick Info Total time: about 1 hour 30 minutes Preparation time: 15 minutes Cooking time + oven: 1 hour 10-15 minutes Servings: 4 Difficulty: easy Recipe type: main dish, suitable for any day Ingredients 4 chicken thighs (or 3, depending on how much meat you use) 1-2 tablespoons olive oil 1 cup white wine 450 g canned diced tomatoes 1 heaping tablespoon concentrated tomato paste (or 1 teaspoon tomato purée, if using less meat) 1 head of garlic (about 8-10 cloves) 1 and 1/2 teaspoons dried oregano 1 tablespoon chicken spice mix (or paprika + salt, if you don't have a mix) 1 red bell pepper, sliced (optional) A handful of sliced mushrooms (optional) Preparation method 1. Cut each chicken thigh in half if they are whole. I usually remove the skin, but it is not mandatory. Score the meaty part of each piece about 1 cm deep. Rub the pieces well with the spice mixture, making sure it gets into the scores. 2. Heat the oil in a large skillet. Add the chicken and brown it on both sides for about 5-7 minutes total. It doesn't need to be fully cooked, just to get some color. 3. Add the wine to the skillet, stirring gently to loosen any bits stuck to the bottom. 4. Add the sliced red pepper (if using). Optionally, you can also add the sliced mushrooms. Let it cook for 1-2 minutes. 5. Add the diced tomatoes with their juice, then the concentrated tomato paste dissolved in two cups of water or broth (about 400 ml). Mix well. 6. Let the sauce simmer over medium heat until it reduces a bit, about 10-15 minutes. 7. Preheat the oven to 200-220°C. 8. Add the crushed or minced garlic to the sauce, add oregano, and adjust the salt if needed (canned tomatoes are often salty). Keep in mind that the sauce reduces in the oven, and the flavor becomes more intense. 9. Transfer everything to a taller baking dish (at least 2.5 l). Place the dish uncovered in the oven. 10. Bake until the sauce reduces by 2-3 fingers and a light crust forms on top. This may take about 40-50 minutes, depending on the oven and the dish used. 11. Remove the dish and let it sit for 10 minutes before serving. Why I make this recipe often It's the kind of dish that doesn't require fancy ingredients, and the flavor is good without much effort. It can be prepared in advance, reheats well the next day, and the spices and garlic give a suitable flavor without being too intense. Tips and variations Tips - Use taller dishes to prevent the sauce from splattering in the oven. - If the thighs have a lot of fat, you can drain a little after browning. - Taste the sauce after adding the garlic – some canned tomatoes are already acidic or salty. - Garlic is added at the end, before baking, for a clear flavor. Substitutions - Instead of white wine, you can use dry red wine; the result will be more robust in flavor. - The spice mix can also be made from paprika, salt, a little pepper, and oregano. - If you don't want to use bell peppers or mushrooms, leave them out; the recipe works without them. Variations - You can add thyme or rosemary if you prefer their aroma. - It also works with other chicken parts (wings or large cut breasts), but the cooking time may vary. - You can add black olives towards the end for a slightly different taste. Serving ideas - Simple polenta is recommended, especially with this sauce. - Mashed potatoes or steamed rice are good options. - You can add a simple salad with tomatoes and cucumbers on the side. Frequently asked questions What type of wine can I use? Any dry white wine is suitable. If you don’t have it, semi-dry works too, but avoid sweet wine. Can I replace garlic with garlic powder? I do not recommend it. Fresh garlic has a different flavor and texture in the sauce. What kind of tomatoes is better to use – fresh or canned? Canned diced tomatoes in sauce are practical. With peeled fresh tomatoes, the flavor may be lighter, but they need to be cooked longer to thicken the sauce. Is it necessary to bake in the oven, or can I finish everything on the stove? Baking uncovered helps reduce the sauce and form a crust. If you don’t have an oven, you can finish on low heat on the stove, but the sauce will remain more liquid. How long does it keep in the fridge and how is it reheated? It lasts 2-3 days, covered, in the fridge. Reheating can be done in the oven or on the stove, on low heat, with a little water or broth if the sauce has thickened too much. Nutritional values Estimation for one serving out of four: Calories: approximately 350-400 kcal Protein: 35 g Fat: 16 g Carbohydrates: 14 g Values depend on how much skin or fat remains on the meat and if you use bell peppers or mushrooms. Polenta or the side dish is not included in the calculation. Storage and reheating It keeps in the fridge, covered, for 2-3 days. When reheating, place it in the oven or on the stove, on low heat. If the sauce is very thick after cooling, add 1-2 tablespoons of water. I do not recommend freezing, as the texture of the sauce and garlic changes. The recipe is designed for fresh consumption or the next day.

Chicken with tomato and garlic sauce

Tags

Categories