Chicken thighs in marinara sauce
Description
The recipe won't take much time. For the sauce, it's best to use tomato passata or tomatoes in their own juice—this will make the sauce more flavorful and vibrant in color. If you're using fresh tomatoes, double the amount of tomato paste. Anyway, chicken in marinara sauce is amazing. Serve hot.
Instructions
- 1
Step 1
Wash the thighs and dry them thoroughly. Heat the olive oil and sear the thighs on both sides until nicely browned. Reduce the heat, cover, and cook for another 10 minutes, turning once.
- 2
Step 2
Place the chicken on a plate and keep warm. In the remaining oil, sauté finely chopped onion and garlic, stirring constantly. Pour tomato passata or blended fresh tomatoes with their juice into the pan. Add tomato paste, chicken broth or boiling water, and heat while stirring until the volume reduces by one-third. During simmering, add a pinch of sugar and season with salt and pepper to taste.
- 3
Step 3
Add dried oregano and basil to the skillet, add capers—preferably large ones with stems—and heat for a couple of minutes.
- 4
Step 4
Return the chicken thighs to the skillet and simmer, covered, over the lowest heat for 20 minutes, turning the thighs occasionally. Add fresh basil, turn off the heat, and let it steep for another 15 minutes.
- 5
Step 5
Serve the thighs hot with a side of pasta, generously drizzled with sauce and sprinkled with grated Parmesan.