This is a wonderful recipe for a weeknight dinner. The recipe
uses dark chicken meat, but you can substitute chicken breast
for the dark meat. Simply reduce the cooking time to 30 minutes.
Rating: 
Read Reviews (0)
Read Reviews (0)- Type
- Chicken\Meat
- Level
- Medium
- Prep Time
- 25 minutes
- Total Time
- 2 hours
- Yield
- 8 servings
Medium sautéing pan
Mixing spoon
Mixing bowl
9x11 metal baking pan
1 cup
1 tbsp
Ingredients: Mixing spoon
Mixing bowl
9x11 metal baking pan
1 cup
1 tbsp
2 tbsp olive oil
8 chicken thighs, with skins
1 6 oz can of tomato paste
¼ cup water
8 cloves garlic, roughly chopped
Salt and pepper to taste
4 medium russet potatoes, sliced
4 medium plum tomatoes, sliced
1 large Vidalia onion, thinly chopped
1 cup button mushrooms, sliced
Directions:
Link To This Recipe
1. Click inside the codebox
2. Right-Click then Copy
3. Paste the HTML code
into your webpage
1. preheat oven to 325F1. Click inside the codebox
2. Right-Click then Copy
3. Paste the HTML code
into your webpage
2. Sautéing the veggies:
Heat 1 tbsp olive oil in a pan. Add half of the garlic and stir until
fragrant (about 2 minutes).
Add the onion and continue to fry for 5 minutes. Add the tomatoes,
mushrooms, and fry for an additional 3 minutes. Remove and set aside.
3. Making the sauce:
Combine the tomato paste and the water
4. Preparing the chicken:
Arrange the chicken thighs in a 9x12 pan and Sprinkle salt and pepper.
Poke the chicken thighs with a knife several times so the sauce can
penetrate the chicken.
Drizzle the remaining olive oil on the thighs.
5. Finishing up:
Add the potatoes, the vegetables, and the remaining garlic to the pan.
Spoon the tomato mixture over the chicken.
6. Bake for an 1½ hours or until chicken is golden and the potatoes are
tender. Occasionally check for dryness and add water if necessary.
Have Questions about this recipe? Found an error?
Tell us now!
|