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80 min Medium

Recommended product

Recommended product

Chopped Tomatoes 750g

1 box

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe.

EXPLORE
80 min
Preparation time
Medium
Difficulty
Ingredients for 2 to 4 people
Chopped Tomatoes 750g1 box
Dried oregano1 teaspoon
Dry red wine½ cup
Finely chopped fresh basil3 tablespoons
Finely chopped fresh parsley leaves3 tablespoons
Finely chopped onion½ cup
Finely chopped red chili peppers1 to 2 (or 2 teaspoons red chili flakes)
Garlic cloves3 minced
Medium chicken thighs6 trimmed of excess fat & skin
Olive oil4 tablespoons
Salt & pepperTo taste
Smoked pancetta6 ounces diced
Water½ cup
Preparation

Preheat oven to 400 degrees F. Heat the oil in a large frying pan over medium heat and brown the chicken thighs well, about 5 minutes on each side. Transfer to an oven-proof casserole dish.

Add the onions, garlic and pancetta to the frying pan and cook, stirring often, until the onions are translucent and the pancetta is beginning to brown, about 5 minutes. Add the red wine to the pan and cook over high heat until reduced by half.

Pour the Pomì chopped tomatoes into the frying pan along with the water, oregano, parsley, basil, chili pepper, salt and pepper. Bring to a boil, and then pour the tomato mixture over the chicken.

Cover the casserole dish with aluminum foil and bake for 25 minutes. Remove the foil and cook an additional 20 minutes to thicken the sauce. Taste the sauce and adjust the salt and pepper as needed. Place the chicken on a platter and spoon the sauce over top and serve immediately.

Recipe by Deborah Mele of ItalianFoodForever.com

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