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Ingredients

12 (6 ounce) bone-in chicken thighs, skin removed, if desired 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon olive oil 1 medium onion, diced 2 carrots, diced 2 stalks celery, sliced 2 tablespoons chopped garlic 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained 3 tablespoons CONTADINA® Tomato Paste 1 ¾ cups COLLEGE INN® Chicken Broth 3 cups Cooked polenta, pasta or mashed potatoes

Nutrition Info

696.4 calories carbohydrate: 30.4 g cholesterol: 191.4 mg fat: 36.3 g fiber: 3.8 g protein: 57.9 g saturatedFat: 9.7 g servingSize: - sodium: 1423.6 mg sugar: 8.3 g transFat: : - unsaturatedFat: : -

Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano, cook 2 minutes, stirring frequently.
Stir in tomatoes and tomato paste. Add broth, bring to a boil, reduce heat and simmer 3 minutes.
Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

6 servings

Browned chicken thighs are simmered with chopped veggies in a rich tomato sauce with fresh herbs for a quick and hearty dinner.