Chicken Braised in Tomato Sauce

Chicken Braised in Tomato Sauce

Do you ever make pasta sauce with chicken? I do, but then again, I make pasta sauce out of just about anything. 

I remember a couple of years ago, I bought a leg of goat to roast for Easter weekend. It was delicious. I roasted it perfectly medium rare and served it with mashed potatoes and gravy. Some of the left overs were used to make a pasta sauce which was also good.

I’ve also made pasta sauce out of rabbit, duck, shrimp, veal and even chicken livers. So making pasta sauce out of chicken is no biggie for me. If you haven’t tried it, here’s a recipe you can start with.

olive oil
4 skinless, chicken thighs

Cajun seasoning

3 shallots - minced
3 garlic cloves - minced
1 onion - chopped
1 bell pepper - chopped

1 tsp thyme

1 tsp basil

Fresh ground white pepper
1/2 cup dry white wine
1 can peeled tomatoes - 28 oz. 

tabasco - to taste

Preparation

Heat a large braising pan until it is hot. Add olive oil to coat the bottom. Sprinkle the chicken on both sides with the cajun seasoning. Sear the chicken in the hot oil for about four minutes per side. When you turn the chicken over, add the shallots, onions, garlic and bell pepper. When the vegetables start to soften add the thyme and basil and several grindings of white pepper.

Add the white wine and bring it to a simmer. Allow it to cook for a minute or two and then add the can tomatoes. Break the tomatoes up. Cover with a tight fitting lid and allow every thing to simmer gently for at least an hour. Stir every once in a while.

Add some chopped fresh basil if you have any and plenty of tabasco. Taste for salt, pepper and sugar and adjust if necessary. Simmer for 2 minutes  and remove from heat..

Serving

To serve this, place the chicken on the plate next to a big pile of linguine. Cover both with the sauce. Hit it all with a blizzard of fresh grated parmesan cheese. Next add is some stuffed eggplant, fresh baked bread a salad and a good Chianti.