Tomato Braised Chicken with Homemade Pappardelle
This recipe for chicken thighs braised in tomatoes with white beans, served over homemade pappardelle is one of my all time favorites. There’s something about the chicken fat melting in to the acidic tomatoes that melds in to one of the most under-appreciated sauces ever.
Ingredients
- 3-4 chicken thighs
- 1 can whole tomatoes
- 1 can white beans
- 3 cloves garlic minced
- handful parsley chopped
- dried herbs
- salt and pepper
Instructions
- Over medium heat, add olive oil to cover the bottom of a dutch oven.
- Season chicken with salt, pepper, and dried herbs then add, skin side down, to the hot oil.
- Flip after skin is golden brown, about 4 minutes.
- Cook bottom additional 3-4 minutes.
- Add minced garlic, white beans, parsley, tomatoes, and 1/2 tin water. More water a needed.
- Braise on medium to medium-low for at least 1 1/2 hours or until chicken is fork tender.
- Serve over homemade pasta.
- Garnish with fresh parsley and Parmigiano-Reggiano.