I got home from work and realized I had no plan on what to make for dinner.
I really hate when this happens! But I had a full pantry and hungry mongrels all around me. What to do?
This is what I did, and I’m glad I did.
The sauce was really rich and delicious…a quick homemade marinara. Simmer some chicken in it, and I wondered why I hadn’t thought of this before.
I didn’t have any, but tear some basil over the finished plates if you like. Or add fresh herbs for even better flavor!
I sprinkled shaved Parmesan cheese over the top, but you could use mozzarella too.
Something about the crunchy, peppery arugula under that rice really worked here. If that’s not your fancy, serve over pasta.
Either way, this recipe just proves the old saying that simple is better!
Chicken in Savory Tomato Sauce
- 2 tablespoons olive oil
- 2 pounds chicken (any pieces you like; I used bone-in, skin-on chicken thighs)
- 3-4 large garlic cloves, halved or quartered
- 1/2 medium onion, cut into slivers (about 1/2 cup)
- 1 small green bell pepper (about 1 cup)
- 26 ounce container chopped tomatoes
- 1/4 cup white wine (optional)
- 1 teaspoon dried oregano
- salt and pepper, to taste
- rice or pasta, for serving
- arugula, for serving (optional)
- Parmesan or mozzarella cheese, for serving
Heat the oil in a deep pan over medium heat. Generously salt and pepper the chicken. Add to pan and cook 10-15 minutes, turning once, until browned all over. Remove from pan to a plate.
Drain all but a small amount of oil from the pan (you may not need to do this if your chicken is skinless). Add garlic, onion, and green pepper, and cook over medium heat for about 10 minutes, or until vegetables are soft and beginning to brown.
Stir in tomatoes and oregano, and bring to a simmer. Put chicken back in the pan, cover, and simmer on medium-low heat for 20-25 minutes, until chicken is cooked through, turning once.
Serve over a bed of greens and rice like we did, or over pasta. Sprinkle with cheese. Enjoy!