Aug 9, 2007

Simplified Tomato Chicken with White Wine


6 pieces of chicken thighs
1 can of diced tomato with herbs
1/4 cup of dry white wine
1/3 stick of butter
Extra virgin olive oil
Fresh ground black pepper


Preheat the oven to 375 degree Fahrenheit.
Sprinkle some salt and pepper on both side of the chicken.

Melt the butter in the pan and toss in the chicken with skin side down.
Till golden brown, turn to the other side and continue to cook for about 3 minutes.
Transfer the chicken and the melted butter to a non-sticking pan.
Pour the canned tomato on top of the chicken along with the dry white wine.
Roast in the oven until the chicken is cooked through, about 30 minutes.

I turned the oven to boil one minute before I took out the chicken in order to crisp the skin.
When the chicken is done, remember to let it sit for 10 minutes before serving so the juice will remain inside the meat.

Cindy's Rating: 6

For the sake of time saving, I sort of skip some steps while making this dish. Like using canned tomato with herbs instead of preparing for the real spices, or not using vegetables while roasting the chicken.

But the result still turned out good.
The chicken was tender and juicy,
The meat did successfully absorb the sweetness and sourish flavor from the tomatoes,
And the slight aroma from the wine made this dish even better.

(I also paired this dish with the risotto package I got from Farmer's Market. However, it tastes really bad though..)

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