>>21543165 (OP)
Chicken braised in tomato:
- Heavily salt 3 lb of bone-in, skin-on chicken. You can use any cut here, but breast is a good choice as this preparation helps keep it juicy. Let it come to room temp. If it is already at room temp let it sit for at least 30 mins for salt to penetrate.
- Blend one can peeled whole tomato with 1tbsp EVOO, roast garlic, black pepper, salt, and herbs to taste (I usually use three - four cloves of garlic and a mixture of basil and parsley for this). Set aside.
- Brown all pieces of chicken on both sides, skin side first, in a dutch oven
- Deglaze pan with stock, white wine, or a mixture of water and lemon juice
- Pour half of your tomato mixture into the pan and whisk to combine with pan drippings
- Add chicken pieces back to the pot, leaving the top 1/4 of the chicken uncovered by sauce. Add sauce as needed to cover
- Put chicken in 300 degree oven and cook until it hits an internal temp of 160 degrees at the thickest point
- Place Dutch oven back on stove top and place all chicken pieces on a cutting board. Let the chicken rest.
- Put burner onto med-low heat to thicken up sauce. Grating in parmesan, pecorino, or adding whole pieces of fresh mozzarella is nice here if you like cheese
- Cook sauce to preferred thickness/until cheese is melted to your preference. Add extra lemon juice, EVOO, and salt as needed
- Plate by putting a healthy amount of sauce to the bottom of a plate, then placing a piece of chicken on top. Goes nicely with fresh bread, roast potato, or roast veggies such as broccoli or carrot. Garnish with fresh chopped herbs of the same variety used in the sauce.
- Reserve remaining sauce for another meal in the next day or two.
Enjoy OP
