Chicken In Tomato Sauce Recipe

red wine

🥗Healthier: grape juice

💰Cheaper: chicken broth

Grape juice provides sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

Wash the chicken thighs and set them aside.

Season the chicken thighs with all-purpose seasoning salt, black pepper, chili peppers, basil, dill, and crushed bay leaves on both sides.

Heat about 1 tablespoon of oil in a frying pan over medium heat.

Once the oil is hot, place the chicken thighs skin side down in the pan and cook for about 7 minutes until golden brown.

While the chicken is cooking, chop 1 onion and 3 cloves of garlic into desired sizes.

After 7 minutes, flip the chicken and cook for an additional 3 minutes on the other side.

Remove the chicken from the pan and set it aside on a plate, keeping the juices in the pan.

Stir off some of the fatty oil from the pan but leave a bit to sauté the onions and garlic.

Add the chopped onions and garlic to the pan and sauté for about 3 minutes.

Add diced dried tomatoes to the pan and turn the stove up to bring it to a boil.

Once boiling, reduce the heat to medium-low and let it simmer for about 5 minutes.

Mix together sugar, salt, parsley, and a hint of black pepper, and add this mixture to the sauce (optional).

After 5 minutes, add 1/4 cup of butter and about 1 tablespoon of dried oregano to the sauce and mix well.

Transfer the sauce to a baking pan and place the chicken thighs snugly into the sauce, adding any juices from the plate.

Bake in the oven at 350°F for about 25 to 30 minutes.

Remove from the oven and serve with spaghetti, rice, potatoes, or your choice of side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens