Italian Chicken with Tomato Sauce
This creamy chicken with tomato sauce is a gift that keeps on giving. Make one recipe and you'll end up with two different meals.
Equipment
- 1 cutting board
- 1 cutting knife
- 1 medium sized pot
- 1 pan
- 1 medium sized casserole
Ingredients
- 1 onion large
- 3 tbsp Belmorso extra virgin olive oil
- 600 gr tomato pulp or chopped tomatoes
- 1/2 tsp thyme
- 4 bay leaves
- 1/3 glass red wine
- salt and pepper to taste
- 4 chicken drumsticks
Instructions
- Prepare the ingredients to make the recipe.
- Peel and chop the onion.
- Add the onion and the extra virgin olive oil to a pot and let them sauté.
- Clean your drumsticks, removing any extra fat.
- Add the chopped tomatoes to the pot with onions, and season.
- Add the thyme and bay leaves in the same pot.
- Add the wine and leave to evaporate.
- Lower the heat, cover with a lid and leave to simmer for 20 minutes.
- In the meantime, pan fry the outer skin of your drumsticks.
- Once done, layer the drumsticks into your casserole.
- As soon as it has finished simmering, top the drumsticks with the onions in tomato.
- Cover with foil and bake in the oven for 45 minutes.
- After 45 minutes, take the casserole out of the oven and serve. See notes.
Notes
You can serve this with a side of vegetables, with some rice, or potatoes. You'll have plenty of leftovers to make a delicious pasta the next day, or that same day if you are feeling very peckish.