Anyone have a recipe for chicken thighs in a tomato and garlic sauce?

Make it up as you go along..





I would.


Brown an onion and add garlic. Brown the chicken thighs in this.


Add fresh or canned tomato's. Add your favourite herbs and spices and a little extra garlic. Season to taste.


Add some vegetables.. Potato, Capsicum, Sweet Potato, Mushrooms, Beans .. anything you have in the fridge.


Simmer until cooked.


You may need to top up with extra water or you can add some red wine.





For a creamy tomato sauce add some sour cream at the end.





If you have enough veg in it you can eat by its self or you can serve with rice, pasta, or even a bed of mash potato..





Easy.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
Stuffed Chicken Thighs with Red Pepper-Tomato Sauce





For the sauce:


1 tablespoon extra-virgin olive oil


1 clove garlic, peeled, whole


1 dried bay leaf


1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice


1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice


1 cup cold water


1 teaspoon finely chopped fresh oregano leaves


Salt and freshly ground black pepper


For the chicken and stuffing:


3 garlic cloves


1 1/2 teaspoons finely chopped fresh oregano leaves


1 cup kalamata olives, pitted


4 to 5 tablespoons extra-virgin olive oil


Salt and freshly ground black pepper


4 chicken thighs, boned


4 chicken legs


1/4 cup water


3/4 pounds fettuccine


1 tablespoon finely chopped flat-leaf parsley


2 tablespoons freshly grated Parmesan








To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil. Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth. Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 days.


To make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped. Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days.





Preheat the oven to 400 degrees F.





Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper. Season the chicken legs with salt and pepper.





Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over. Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm.





Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan. Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.





Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot. Add the remaining sauce and toss well to coat.





Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine. Sprinkle with parsley and grated Parmesan. Serve immediately.Anyone have a recipe for chicken thighs in a tomato and garlic sauce?
3/4 cup fresh lemon juice


1 12 ounce can tomato sauce (or 1 1/2 8 oz cans)


3 tablespoons Worcestershire sauce


2 tablespoons brown sugar or honey


1/2 cup onion, chopped


2-3 cloves garlic, crushed


4 1/2-5 lbs chicken, cut into pieces


6 cups vegetable or peanut oil (for frying)





Combine lemon juice, tomato sauce, Worcestershire sauce, honey or brown sugar, onion and garlic in a ziploc bag. Add chicken pieces and marinate in refrigerator 8 hours or overnight, stirring occasionally.


Preheat oil to 360-375掳F in a large, heavy pan.





Drain chicken pieces and lower into hot oil using tongs, several pieces at a time. Fry until golden brown and cooked in center.





Cook smaller pieces together at the higher temperature, and the larger pieces should be cooked at the lower temperature.





If you're using a larger chicken than a standard sized frying chicken, cook at a lower temperature, and vice-versa for a smaller chicken.





Variation: You can use this same recipe/marinade if you're cooking your chicken on the grill, so this makes a good recipe if you're not sure what the weather is going to be the next day!
I can make one up. That's how I do all my cooking.





Take three cloves of garlic (or four if you really like it) and chop into small bits. Finely chop one onion too and fry gently until the onion softens up. Then add one green pepper, finely chopped and two cans of chopped tomatoes. Heat for 1 minute.





Put four chicken thighs in aluminium foil in a oven-proof dish, pour the tomato sauce on top, cover up in the foil so it is all contained. Then cook for about 30 minutes in a pre-heated oven gas mark 6. Check the chicken before serving by poking with a knife and ensuring that what comes out is clear - no sign of red. That's just to make sure it's cooked.





Serve with fresh basil on top.
well i'd probly sizzle the chicken in a pan with a lil olive oil.


....add garlic (about 3 cloves crushed and sliced) chopped onion then add tomatoe puree (about a couple of table spoons) and black pepper and salt


......and when thats szzling then some chopped tomatoes and basil and a lil oregano and cover it before slapping it in the oven.....for me i might add some olives in there but thats something you either love or hate.


......cook in a medium oven for about 40 minutes or so and serve with salad or veg or pasta or crusty bread.............yum
Some recipes I've tried:





COLA CHICKEN


(And more variations of recipe)


(My favorite: Wings or Ribs)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from


sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot


sauce....presto ';Hot


Wings';!


I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small


jar of Salsa (any variety).





I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be


messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed


Salsa %26amp; Catsup (before I realized I was supposed to leave out


the catsup) %26amp; Cola........still turned out really tasty (to me)...might


be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





How about using the little cocktail wieners/sausages?





Gonna try some butterfly cut pork chops鈥?boneless pork chops鈥?.pork steak.





Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.





Pat in Indiana鈥?





pmsbar2@att.net
cook the thighs in the oven(it should say how long for on the back of the packet) sweat off a onion and some chopped garlic probaly abot 2 cloves(or 2 tsp of powder) when it nice and clear add some passata and herbs, pour over the chicken ehen done and serve with pasta or potatoes
Oh its a good dish. Fry thighs ( remove skin), chopped onion and garlic 5 mins or so. Add chopped toms AND the secret is plenty chopped black olives and a sharp white wine and plenty ground black pepper.
I suppose you could do exactly that.


Smother the chicken in tomato and garlic sauce, put it in the oven...


Simple!