Every time I cook a chicken using this recipe, I’m glad I don’t have to complicate things. I start with a whole chicken, cut it into as even pieces as I can, and try not to waste anything. I usually choose a spacious pan so the pieces don’t crowd each other. There’s no need for many ingredients, and I add the tomato sauce at the end to preserve the meat's flavor. I often wonder whether to make mashed potatoes, fries, or some vegetables on the side, but it’s not set in stone.
Quick Info
Total time: about 50-60 minutes, depending on how quickly the water boils and the size of the chicken pieces
Preparation time: 10-15 minutes, for deboning and cutting the chicken
Cooking time: 40-45 minutes
Servings: 4-6, depending on how much chicken you actually use
Difficulty: easy, but attention is needed when cutting the chicken
Recipe type: pan-fried chicken, suitable for lunch or dinner
Ingredients
one whole chicken (about 1.2-1.5 kg, whatever you have, not strict)
salt (to taste)
pepper (to taste)
dried oregano (to taste)
tomato sauce (amount varies, I use about 200 ml, but you can adjust)
one cup of water (about 200-250 ml, enough to partially cover the meat at the beginning)
a little butter (10-20 g, just to add richness to the sauce)
Instructions
1. Cut the chicken into as uniform pieces as possible. Remove any leftover skin or bones if they bother you, but it’s not mandatory. Place the pieces in a spacious pan.
2. Pour a cup of water over the chicken. Turn the heat to medium. Let it simmer until the water starts to reduce. The chicken pieces should cook almost completely during this time, so don’t rush.
3. When the water has evaporated almost entirely (about 30 minutes, but it depends on the pan and heat), add salt, pepper, and oregano, all to taste. Stir gently so the meat doesn’t break apart.
4. Let the chicken brown slightly without burning the remnants at the bottom of the pan. Turn the pieces if necessary.
5. After about 10 minutes from adding the spices, pour the tomato sauce over the meat and add a little butter. Stir to combine the flavors.
6. Let it cook for a few more minutes until the sauce thickens and everything becomes homogeneous. Don’t leave it too long to prevent the sauce from thickening too much.
7. Serve warm, alongside your favorite side dish. It generally pairs well with mashed potatoes, fries, or roasted vegetables.
Why I make this recipe often
This recipe helps me especially when I don’t feel like spending too much time in the kitchen or when I have a whole chicken to use. Few ingredients, simple steps, and good results almost every time. It saves me the worry of needing an oven or complicated techniques. It remains tasty even if I stray a little from the measurements.
Tips and Variations
Tips
Don’t rush the water reduction part. It’s important for the chicken to cook sufficiently before browning.
If your pan isn’t very thick, keep an eye on it to prevent the meat from sticking once the water reduces.
Don’t cut the chicken pieces too large for even cooking.
Substitutions
Oregano can be replaced with thyme or basil, but if you don’t like it, you can omit it.
The tomato sauce can be any type: canned, passata, or tomato juice. Chopped tomatoes work too, as long as they’re liquid enough.
If you don’t have butter, you can use a little oil at the end, but butter changes the sauce's texture.
Variations
You can use only thighs or breasts if you don’t want to debone a whole chicken.
You can add a few olives at the end if you like, but the basic recipe doesn’t call for them.
For a more intense flavor, you can add a little crushed garlic with the butter, although the classic recipe is without it.
Serving Ideas
I most often serve it with mashed potatoes, less frequently with fries. Oven-roasted vegetables (zucchini, eggplant, bell peppers) go well if you have them.
It also works with plain rice if you don’t want potatoes.
Frequently Asked Questions
1. Can I use only chicken thighs or breasts instead of a whole chicken?
Yes, thighs or breasts work too. Just be careful not to have pieces that are too thick for even cooking.
2. Do I have to add butter at the end?
No, but it gives a creamier texture to the sauce. If you’re avoiding dairy, it can be left out.
3. What do I do if the tomato sauce is too watery?
Let it simmer on low heat for a few extra minutes, stirring occasionally, until it reaches the desired consistency.
4. How do I know when the chicken is done?
When the pieces are cooked through and there’s no blood near the bone, and the meat isn’t pink inside. Smaller pieces take less time.
5. Can I make the recipe with turkey meat?
Yes, but turkey requires a bit more cooking time. Monitor the water level and don’t let it dry out too much.
Nutritional Values
Estimated values for one serving (out of 6 servings, with separate side dish):
Calories: approximately 250-300 kcal
Protein: 28-32 g
Fat: 10-14 g (depending on the chicken part used)
Carbohydrates: 4-6 g (only from the tomato sauce)
Values depend on how much skin remains on the meat and how much sauce you actually consume. Mashed potatoes or fries are not included.
Storage and Reheating
It can be stored in the refrigerator for 1-2 days in a covered container. When reheating, add a tablespoon of water if the sauce has thickened too much. I don’t recommend keeping it for more than two days, as the sauce with simply cooked chicken doesn’t hold up very well. Reheat on low heat to prevent the meat from drying out.
Quick Info
Total time: about 50-60 minutes, depending on how quickly the water boils and the size of the chicken pieces
Preparation time: 10-15 minutes, for deboning and cutting the chicken
Cooking time: 40-45 minutes
Servings: 4-6, depending on how much chicken you actually use
Difficulty: easy, but attention is needed when cutting the chicken
Recipe type: pan-fried chicken, suitable for lunch or dinner
Ingredients
one whole chicken (about 1.2-1.5 kg, whatever you have, not strict)
salt (to taste)
pepper (to taste)
dried oregano (to taste)
tomato sauce (amount varies, I use about 200 ml, but you can adjust)
one cup of water (about 200-250 ml, enough to partially cover the meat at the beginning)
a little butter (10-20 g, just to add richness to the sauce)
Instructions
1. Cut the chicken into as uniform pieces as possible. Remove any leftover skin or bones if they bother you, but it’s not mandatory. Place the pieces in a spacious pan.
2. Pour a cup of water over the chicken. Turn the heat to medium. Let it simmer until the water starts to reduce. The chicken pieces should cook almost completely during this time, so don’t rush.
3. When the water has evaporated almost entirely (about 30 minutes, but it depends on the pan and heat), add salt, pepper, and oregano, all to taste. Stir gently so the meat doesn’t break apart.
4. Let the chicken brown slightly without burning the remnants at the bottom of the pan. Turn the pieces if necessary.
5. After about 10 minutes from adding the spices, pour the tomato sauce over the meat and add a little butter. Stir to combine the flavors.
6. Let it cook for a few more minutes until the sauce thickens and everything becomes homogeneous. Don’t leave it too long to prevent the sauce from thickening too much.
7. Serve warm, alongside your favorite side dish. It generally pairs well with mashed potatoes, fries, or roasted vegetables.
Why I make this recipe often
This recipe helps me especially when I don’t feel like spending too much time in the kitchen or when I have a whole chicken to use. Few ingredients, simple steps, and good results almost every time. It saves me the worry of needing an oven or complicated techniques. It remains tasty even if I stray a little from the measurements.
Tips and Variations
Tips
Don’t rush the water reduction part. It’s important for the chicken to cook sufficiently before browning.
If your pan isn’t very thick, keep an eye on it to prevent the meat from sticking once the water reduces.
Don’t cut the chicken pieces too large for even cooking.
Substitutions
Oregano can be replaced with thyme or basil, but if you don’t like it, you can omit it.
The tomato sauce can be any type: canned, passata, or tomato juice. Chopped tomatoes work too, as long as they’re liquid enough.
If you don’t have butter, you can use a little oil at the end, but butter changes the sauce's texture.
Variations
You can use only thighs or breasts if you don’t want to debone a whole chicken.
You can add a few olives at the end if you like, but the basic recipe doesn’t call for them.
For a more intense flavor, you can add a little crushed garlic with the butter, although the classic recipe is without it.
Serving Ideas
I most often serve it with mashed potatoes, less frequently with fries. Oven-roasted vegetables (zucchini, eggplant, bell peppers) go well if you have them.
It also works with plain rice if you don’t want potatoes.
Frequently Asked Questions
1. Can I use only chicken thighs or breasts instead of a whole chicken?
Yes, thighs or breasts work too. Just be careful not to have pieces that are too thick for even cooking.
2. Do I have to add butter at the end?
No, but it gives a creamier texture to the sauce. If you’re avoiding dairy, it can be left out.
3. What do I do if the tomato sauce is too watery?
Let it simmer on low heat for a few extra minutes, stirring occasionally, until it reaches the desired consistency.
4. How do I know when the chicken is done?
When the pieces are cooked through and there’s no blood near the bone, and the meat isn’t pink inside. Smaller pieces take less time.
5. Can I make the recipe with turkey meat?
Yes, but turkey requires a bit more cooking time. Monitor the water level and don’t let it dry out too much.
Nutritional Values
Estimated values for one serving (out of 6 servings, with separate side dish):
Calories: approximately 250-300 kcal
Protein: 28-32 g
Fat: 10-14 g (depending on the chicken part used)
Carbohydrates: 4-6 g (only from the tomato sauce)
Values depend on how much skin remains on the meat and how much sauce you actually consume. Mashed potatoes or fries are not included.
Storage and Reheating
It can be stored in the refrigerator for 1-2 days in a covered container. When reheating, add a tablespoon of water if the sauce has thickened too much. I don’t recommend keeping it for more than two days, as the sauce with simply cooked chicken doesn’t hold up very well. Reheat on low heat to prevent the meat from drying out.