Chicken with Tomato
Ingredients
- 4 pcChicken leg (trimmed)
- 2 tbspExtra virgin olive oil
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 500 gRound tomato (diced)
- 200 mlTomato juice
- 100 mlDry white wine
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gTomato pulp
Method
Chicken thighs with crispy skin, simmered in a thick and fragrant tomato sauce. The meat falls off the bone and the sauce coats the chicken perfectly.
- 1
Heat olive oil in a sauté pan. Place the chicken thighs skin-side down. Let them brown until the skin is golden and crispy. Turn them over to sear the other side, then remove from the pan.
- 2
In the same fat, add the chopped onion and minced garlic. Sauté without browning. Scrape the bottom of the pan well to release the chicken's cooking juices.
- 3
Pour in the white wine. Let it reduce by half over high heat. Add the diced tomatoes, tomato pulp, tomato juice, and oregano. Season with salt and pepper.
- 4
Return the chicken to the sauce. Cover and simmer over low heat. The sauce should thicken and become glossy. It is ready when it coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't rush it: the chicken is done when the meat starts to pull away from the bone.
- If the sauce is too acidic, a small pinch of sugar can balance it out.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will be even better when gently reheated the next day.
