Thursday, May 06, 2010

Chicken with Tomatoes and Garlic

Garlic…can you ever have too much of it? Not in my house. Russell and I absolutely love garlic. Anytime a recipe calls for garlic I always add extra, we just can’t get enough of it. When I saw this recipe it looked so delicious and the best part is that it had a lot of garlic! For my birthday my mom got me a dutch oven. I thought this would be a great recipe to try it out. After using my dutch oven for the first time with this recipe I realize how wonderful and how versatile it truly is. I will probably be using my dutch oven for a lot of my recipes from now on.

Now back to talking about garlic goodness. While the chicken was in the oven the delicious garlic smell was just radiating in the kitchen and into the living room. Russell came home from work while it was in the oven and he said he could smell it outside! Let me just say this dish was great and the garlic taste was so yummy.

  • 1 pound, about 6-8 thighs or drumsticks
  • Salt and Pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 can (28-ounce) Diced Tomatoes
  • 1 can (14 ounce) Whole Tomatoes
  • 3 tablespoons Tomato paste
  • Fresh or dried herbs: Basil, Sage, Parsley, Rosemary (I used dried herbs)
  • 8 Cloves garlic (I used 8 teaspoons of minced garlic)
  • Pasta (I used Rotini)
  • Grated Parmesan cheese for serving
  • 1/2 cup white wine, red wine, or chicken broth

Preheat oven to 400 degrees F. Heat dutch oven over medium-high heat. Add olive oil and butter to dutch oven. Salt and pepper chicken. Once oil and butter are hot add chicken to dutch oven. Brown on all sides, about 2 minutes.

Remove chicken from pan. Pour wine or chicken broth in dutch oven. Scrape the bottom of the pan to loosen any bits and cook for 1 minute.

Add 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 or dried herbs and garlic. If using fresh garlic keep it the cloves whole. Add the chicken. Put the lid on the dutch oven and cook in the oven for 1 hour.

Remove dutch oven from oven and allow to sit on the counter with the lid on whole you boil the pasta. Cook pasta until al dente.

Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust if necessary. To serve, pour sauce over cooked pasta and top with chiken. Sprinkle with parmesan cheese.

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