Long Cooked Hen In Tomato Sauce Recipes

SLOW COOKER CORNISH HENS IN MOLE SAUCE

Steps:

• Turn the crock pot on high.
• Puree the tomatoes, nut/seed butter and the tomato paste in a blender.
• Add it to the crock pot.
• Add all the other ingredients into the crock pot except the chicken. Whisk it all together.
• Remove the hens from their wrappers and wash them good. Pat dry. Season with the salt and pepper.
• Add to the crop pot whole and cover with the mole sauce.
• Turn the crock pot down to low and cook for 6 hours.
• Remove the hens when cooked and let them sit for a few minutes.
• You will have a lot of mole sauce left. Save it and use it with other fowl.
• Serve with rice, corn tortillas and scallions if you wish.
• Bon Appetit!

CHICKEN WITH GARLIC-TOMATO SAUCE

Steps:

• Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.

LEMON-SAGE CORNISH GAME HENS WITH TOMATO-PORCINI SAUCE

Steps:

• Combine 3/4 cup hot water and porcini mushrooms in small bowl. Let stand until mushrooms soften, about 30 minutes. Using slotted spoon, transfer mushrooms to work surface. Coarsely chop mushrooms. Set mushrooms and soaking liquid aside.
• Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add 1 tablespoon chopped sage and garlic. Sauté until fragrant, about 1 minute. Add puréed tomatoes, broth, chopped mushrooms and soaking liquid, leaving any sediment from liquid behind. Simmer over medium-low heat until thickened to sauce consistency, about 25 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Pat hens dry with paper towels. Sprinkle cavities with salt and pepper. Place 1 sage sprig and 1 lemon wedge in cavity of each hen. Tie legs together to hold shape. Tuck wing tips under hen. Place hens on rack in large roasting pan. Rub remaining 2 tablespoons oil over hens. Sprinkle with salt and pepper. Sprinkle 1 teaspoon chopped sage over breast of each hen. Roast until hens are cooked through and juices run clear when thickest part of thigh is pierced, about 50 minutes. Transfer hens to platter. Tent with foil.
• Pour pan juices from roasting pan into 1-cup glass measuring cup, scraping up any browned bits from bottom of pan. Spoon fat off top of juices. Add pan juices to tomato sauce. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
• Spoon Soft Polenta with Leeks onto 4 plates. Spoon tomato sauce over polenta. Place hens atop polenta and serve.

CHICKEN THIGHS IN TOMATO SAUCE

Steps:

• Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
• Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
• If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
• Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
• Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
• Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
• Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
• Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN THIGHS IN TOMATO SAUCE

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).

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

LONG-COOKED HEN IN TOMATO SAUCE

Steps:

• Preheat the oven to 325ºF. Heat the olive oil in a large stockpot over high heat. Add the onion, carrot, celery, garlic, bay leaves, and 1 teaspoon salt. Cook, stirring occasionally, for about 3 minutes, then reduce the heat to moderate and cook until the vegetables are lightly browned, about 20 minutes more. Add the wine and scrape the pan bottom with a wooden spoon to loosen any flavorful stuck-on bits. Add the tomatoes, 1 tablespoon salt, and pepper to taste. Taste and add more salt if needed. It is important to add enough salt, so that the chicken seasons as it cooks. Place the chicken, breast side down, in the sauce, and bring the sauce to a simmer. Transfer the pot to the oven. Cook, uncovered, until the chicken is very tender, about 2 hours, spooning the sauce over the chicken from time to time. Stir in the basil and parsley and cook for 15 minutes longer. Remove from the oven and let the chicken cool in the sauce. Serve the chicken warm with a little sauce spooned over it, or reheat the sauce separately and serve it over pasta as a first course with the chicken as a main course. Any remaining sauce can be frozen.