I know I’ve posted what looks as if a zillion rooster thighs recipes right here, however right here I’m once more, as a result of it’s simple, scrumptious, and price range pleasant. This recipe is made with rooster thighs braised in San Marzano tomatoes, rooster broth with onions, peppers, and garlic. I added in some recent some elective recent fennel as a result of I had it, and a splash of white wine.
If you’re making this rooster with potatoes and tomatoes, and other people enter your own home, they’ll stroll straight to the kitchen. This occurred as we speak when the twins (boys age 17) got here in from college. I informed them it’s truly a dish for the following day, as a result of these sorts of dishes takes minutes to prep, however hours to braise. Nonetheless they HAD to have a potato and to my shock ate darkish meat rooster. They solely eat chicken rooster or so that they thought.
The right way to Serve Rooster Thighs with Potatoes and Tomatoes
- Take away the rooster pores and skin earlier than serving, however hold it on for cooking.
- Serve with a salad and crusty bread.
Price range Pleasant
Rooster thighs are in all probability probably the most inexpensive meat proper now. I really like the Bell Evans air-chilled rooster from Complete Meals. These 4 thighs have been very meaty and price about $7. I additionally just like the Greenwise model at Publix. A lot of the 4-thigh packages are beneath $5. You will notice under that I’ve a LOT of rooster thigh recipes that current as connoisseur good with out an excessive amount of fuss. I truly wish to double the recipe and freeze the thighs for an additional dinner.
Components
- rooster thighs
- tomato sauce
- rooster breast
- potatoes
- bell pepper
- herbs, salt, pepper
- capers
- white wine (elective)
Extra Rooster Thigh Recipes
Serve with Tossed Salad.
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Rooster with Tomatoes and Potatoes
Servings: 0
- 4 rooster thighs
- 1 tablespoon olive oil
- 1 onion
- 2 bell peppers peppers
- 4 garlic cloves
- 1 teaspoon capers
- 2 cups potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can San Marzano Tomatoes see notes
- 2 cups rooster broth
- 1/2 cup white wine Non-compulsory
- recent thyme, basil or parsley Can use 1 teaspoon dried herbs
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Season rooster breasts with salt.
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Warmth oil in dutch oven or (to brown rooster thighs). Add rooster thighs and brown on either side, 3 to 4 minutes either side. Take away and put aside.
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Chop peppers and onions (and fennel if utilizing) into giant cube or giant chew facet items. Peel garlic. Depart cloves complete.
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In similar dutch oven, add onion, peppers, and saute for 5 minutes. Add garlic cloves. Saute for one minute.
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Add rooster thighs. Crush tomatoes with hand and add to rooster. Add rooster broth. You will have sufficient liquid to cowl the rooster by about 3 inches. Add extra broth if wanted. Add wine. Season once more with extra salt and pepper. Add in capers and any herbs you need.
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Reduce potatoes into giant chunks. I reduce medium sized potatoes into quarters and I left pores and skin on.
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After one hour, add potatoes and proceed to cook dinner for an additional hour. Chances are you’ll want so as to add extra broth at this level.
I used a big can of San Marzano Tomatoes. You’ll be able to change with tomato puree, crushed tomatoes.
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