This recipe for Roasted Tomato and White Wine Chicken Thighs is really easy to prepare with just minutes of active prep time. It’s one of those comforting dinner recipes that is cooked low and slow while filling your home with the most mesmerizing scent. It’s just what I want after a long day of work.
The chicken thighs are quickly seared to lock in their juices. Then tomatoes and bell pepper are lightly sauteed and topped with white wine and tomato sauce. The chicken thighs are returned to the pan, and then it goes straight into the oven to finishing cooking. The low and slow cooking technique results in tender juicy extra flavorful chicken.
The tomatoes, wine, tomato sauce, and bell pepper blend together creating a sauce and the white wine makes the sauce a bit lighter than a marinara sauce. The ideal way to serve this meal is to spoon the chicken and sauce over fresh pasta and add a touch of Parmesan sprinkled over the top. It’s a complete meal that will fill you up, and it tastes even better the next day.
Not only is this recipe easy, it doesn’t make much of a mess. I used the same skillet to sear the chicken, saute the vegetables, and then roast everything together in the oven. The small amount of mess is a big plus. When my husband came home from work dinner was ready, and the kitchen was clean. It’s something he appreciated after a few days on the road for work.
I know that boneless skinless chicken breasts are all the rage, but they have less flavor. If you want really flavorful chicken, go for chicken thighs with skin and bones.
The proportions in the recipe below makes enough to serve 4, but this recipe could be doubled and roasted in a casserole dish.
15 minPrep Time
35 minCook Time
50 minTotal Time
- 4 Chicken Thighs
- Salt and Pepper
- 1 tablespoon Butter
- 1 cups Grape Tomatoes, sliced in half
- 1 Bell Pepper, diced
- 3/4 cup White Wine
- 3/4 cup Tomato Sauce
- 1/2 cup Parmesan
- Fresh Linguine
- Heat your oven to 250 degrees.
- Generously coat both sides of the chicken thighs with salt and pepper. Then melt the butter in an oven-safe skillet over high heat. Once the butter starts to bubble add the chicken thighs. Cook each side for 2 minutes, or until golden brown. Then remove from the skillet and set aside.
- Use the same skillet, keeping any drippings in the pan, reduce the heat to medium, and cook the tomatoes and pepper until soft. This will take about 3 minutes. Then stir in the white wine and tomato sauce. Add the chicken thighs back to the skillet, and top with the Parmesan.
- Roast the chicken and vegetables for 45 minutes. Then serve the chicken and vegetables over fresh pasta, with extra sauce spooned over the top.
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