Savory chicken with tomato and herbs, a little recipe for cooking chicken that will conquer the top ten favorite dishes of your family. It’s delicious with polenta, with rice, with potatoes, and even with nothing… if by nothing we mean a kilo of bread for doing the “scarpetta.” It’s much loved by the little ones as well, who, once the “little meat” is finished, enjoy dipping the bread. It’s a truly tasty main course, very simple to prepare, so even those who are not very skilled in the kitchen can try and cook the chicken this way, achieving great success. After all, chicken is a kitchen staple, prepared in a thousand ways and always loved by everyone, try it this way too!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 1,272.57 (Kcal)
- Carbohydrates 9.83 (g) of which sugars 0.15 (g)
- Proteins 36.50 (g)
- Fat 123.90 (g) of which saturated 13.70 (g)of which unsaturated 0.27 (g)
- Fibers 1.90 (g)
- Sodium 351.33 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 chicken thighs, with skin, raw
- 1 package crushed tomatoes (400 g.)
- 1 clove fresh garlic
- 1 shallot
- 4 leaves sage
- 4 leaves basil
- 4 sprigs marjoram
- Half glass dry white wine
- to taste salt
- 4 tablespoons extra virgin olive oil
- 2 tablespoons flour
Tools
- 1 Frying Pan
- 1 Knife
- 1 Spoon
- 1 Cutting Board
Steps
Before you start cooking, you need to remove the skin from the chicken and discard it. This is because otherwise, the preparation would be too greasy. Lightly flour the meat.
Clean and wash the herbs, the garlic clove, and the shallot. Chop the latter with a knife. Heat the oil in a pan large enough to lay the chicken pieces without overlapping them.
In the heated oil, lightly brown the floured chicken on all sides, then add the garlic, chopped shallot, 4 sage leaves, 4 fresh marjoram sprigs, and let it color without burning. Lightly salt.
When everything is well-colored, add the white wine and let it evaporate.
It’s time to add a can of peeled tomatoes, 400g. Stir and add a few basil leaves. Salt a little more. If you like, and if the dish is not intended for children, add a nice sprinkling of pepper. Cover and cook on low heat for just under an hour, until the sauce is nice and thick and flavorful.
I recommend…
You can safely store leftover chicken for a couple of days in the refrigerator in a closed container.
FAQ (Questions and Answers)
Can I use another part of the chicken to cook this recipe?
For this recipe, chicken drumsticks are also great. You can also use both drumsticks and thighs together.
Can I avoid flouring the chicken if there are celiacs in the family?
You can skip flouring the meat before browning it, but if you don’t have health issues, do it because the sauce will be thicker and creamier.
