Ricetta pollo alla contadina - Rosticceria Mirella Corridonia

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can enhance flavor, while canned crushed tomatoes are often more affordable.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless chicken breasts are leaner, while bone-in thighs can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories, while pecorino is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile, while canola oil is more budget-friendly.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and red pepper flakes; cook until fragrant, about 1 minute.

Season chicken thighs with salt and black pepper; add to skillet, browning on both sides, about 5 minutes per side.

Pour in canned tomatoes and chicken broth; bring to a simmer.

Add drained chickpeas and oregano; stir to combine.

Cover and cook on low heat for 25-30 minutes, until chicken is cooked through.

Check for doneness; chicken should reach an internal temperature of 165°F.

Remove chicken and let rest for 5 minutes before slicing.

Stir in fresh basil and lemon juice into the sauce.

Serve chicken over chickpeas and sauce; sprinkle with grated parmesan.

Cooking Techniques

Spice Level:

Allergens