Tuesday, November 22, 2011

Chicken Thighs in White Wine Tomato Sauce

OK I was feeling adventurous but not crazy experimental... so what do you do with chicken thighs and tomatoes?

Well, I browned the thighs, then took them out of the pan and put them aside. In the pan I tossed in half a large sliced onion, a teaspoon of chopped garlic, a tablespoon of chopped ginger, a teaspoon of chili flakes and sauteed them together a little bit. After deglazing the pan with a half cup of white wine, I tossed in a couple of bay leaves and a couple of cinnamon sticks before pouring in a 28 oz box of crushed tomatoes. After it simmered for a few minutes to blend the flavors together, I put the chicken back in the pan and placed the lid on top to let it simmer for about a half hour or so.

When it was done, I pulled out the bay leaves and cinnamon sticks and served over some linguini fini.

I also oven roasted some sweet potatoes; however, they didn't make it to the plate because we ate them all of the cookie sheet. I sliced up 3 sweet potatoes into 1" slices and placed them in a single layer on a cookie sheet before I sprayed them with olive oil and salted them. I flipped them over and sprayed the back side and salted them and tossed them in the oven at 375* for 20 minutes before turning them and roasting them for another 20 minutes.

Soooooo yummy!

I should calculate the points plus values, but that requires a level of thought right now that I'm incapable of as I puzzle out my next short story that will post in the morning (you can see those over on the writing tab).

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