Long Cooked Hen In Tomato Sauce Recipes

CHICKEN THIGHS IN TOMATO SAUCE

Chicken Thighs in Tomato Sauce image

If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.

Provided by Kittencalrecipezazz

Categories Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

12 chicken thighs (can use less or even a couple more)
3 tablespoons butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 (28 ounce) can crushed tomatoes
2/3 cup brown sugar, lighty packed (if you prefer a sweeter sauce then add in another 1/4 cup packed, I most always do!)
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper
1/3 cup prepared mustard (use French's mustard)

Steps:

Set oven to 350 degrees.
Grease a large roasting pan.
Place the chicken thighs (skin-side up) in the prepared baking dish.
In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
Remove from heat and add in the mustard; mix to combine.
Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).

Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6

EASY CHICKEN IN TOMATO SAUCE

Easy Chicken in Tomato Sauce image

This one skillet 30 minute dinner will become one of your go to week night meals! Made with quick cooking chicken breasts and store bought canned tomatoes with just a hint of cream!

Provided by Kathi & Rachel

Categories Dinner Main Course

Time 30m

Number Of Ingredients 10

Ingredients

4 boneless chicken breasts
2 tablespoons olive oil
1 cup chopped onion
3 large garlic cloves, chopped
1 14 ounce can crushed tomatoes (tomato sauce can be substituted)
1 14 ounce can roasted diced tomatoes, drained
1/8 cup heavy cream (or half and half)
2 teaspoons italian seasoning (or 1 tsp dried basil and oregano)
salt and pepper to taste
12 ounces cooked spaghetti or rice (prepared according to package directions)

Steps:

Heat large skillet on medium high heat.
While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

Nutrition Facts : Calories 287 kcal, Carbohydrate 4 g, Protein 24 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 82 mg, Sodium 76 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHICKEN CACCIATORE IN A SLOW COOKER

Chicken Cacciatore in a Slow Cooker image

This is a very simple meal to make. You just throw everything in the crock pot and let it cook during the day. I like to serve this over thin spaghetti (especially garlic and herb thin spaghetti when I can find it).

Provided by LDP5

Categories World Cuisine Recipes European Italian

Time 6h10m

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce (such as Classico® Cabernet Marinara with Herbs)
1 (6 ounce) can tomato paste
¼ pound sliced fresh mushrooms
½ yellow onion, minced
½ green bell pepper, seeded and diced
3 tablespoons minced garlic
1 ½ teaspoons dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

Place chicken in a slow cooker; stir in spaghetti sauce, tomato paste, mushrooms, onion, bell pepper, garlic, oregano, basil, black pepper, and red pepper flakes. Cover.
Cook on Low until chicken is tender, 6 to 8 hours.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 42 g, Cholesterol 68.5 mg, Fat 8.5 g, Fiber 8.4 g, Protein 30.8 g, SaturatedFat 2.2 g, Sodium 1200 mg, Sugar 24.6 g

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