Rosemary Chicken with Tomatoes and Pasta
My rosemary bush is going wild! I needed a way to use up some of its bounty. We had already decided to have chicken tonight and hubby wanted tomato sauce with it so I came up with this. I didn’t know what it would taste like but I did like it, hubby wasn’t too fond of it, he really doesn’t care for the taste of the rosemary in it. He does like when I make baked or grilled chicken with rosemary, but he didn’t like the combo with the tomatoes. He also likes when I make fresh carrots in a rosemary, butter and brown sugar glaze. I guess I won’t make this one again when he is home for dinner, I’ll reserve it for those night when I eat alone.
Rosemary Chicken with Tomatoes and Pasta
6-8 bone in chicken thighs, trimmed of fat
3 cloves of fresh garlic, peeled and smashed
1 medium onion, diced
1 teaspoon- tablespoon fresh rosemary, depending on how much you like the taste of rosemary, chopped small
large pinch oregano rubbed between fingers
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2- 28 ounce cans diced or chopped tomatoes
1 cup dry red wine
Heat a large saute pan over medium high heat,season the chicken with the salt and pepper. When the pan is hot add the chicken skin side down and brown it well, let it brown until it releases easily, do it in batches and don’t crowd it. As it is well browned remove it to a plate. When it is all browned add the onions, garlic, oregano and crushed red pepper to the pan, saute a few minutes then add the wine. Let the wine reduce by half and then add the tomatoes and the rosemary, add the chicken back to the pan and submerge it in the sauce, lower the heat and simmer until the chicken is done. Serve it over your favorite pasta. If you like the taste of rosemary you will enjoy this dish, you can lower the amount of the rosemary if you don’t care for the tast too much.
