Chicken and Tomato Sauce Robusto
Indulge in the bold, comforting flavors of Chicken and Tomato Sauce Robusto, a hearty dish that's perfect for weeknight dinners or cozy gatherings. This recipe features succulent, bone-in chicken thighs seared to golden perfection, then simmered in a rich, aromatic tomato sauce infused with garlic, onions, and a medley of Italian herbs. The sauce is balanced with a hint of sugar and a touch of optional red pepper flakes for a customizable kick, making it as versatile as it is delicious. Ready in under an hour, this one-pan wonder is garnished with fresh parsley for a burst of color and flavor. Serve over pasta, rice, or with crusty bread to soak up the vibrant sauce. With minimal prep and maximum satisfaction, this dish is a must-try for fans of robust, homemade meals.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (to balance acidity)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large skillet or sauté pan over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear until golden brown and crisp, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté until softened and translucent, about 3-4 minutes.
Add the minced garlic to the pan and cook for an additional 30 seconds, stirring frequently to avoid burning.
Pour the canned crushed tomatoes and chicken broth into the pan and stir to combine.
Stir in the dried oregano, dried basil, red pepper flakes (if using), and sugar. Bring the sauce to a gentle simmer.
Nestle the chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the sauce.
Cover the pan with a lid and let the chicken simmer in the sauce over low heat for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Occasionally spoon some sauce over the chicken while cooking to keep it moist.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the chicken hot, garnished with fresh parsley. Pair with your choice of pasta, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
