Tomato Chicken

2

(1)

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• Cooking and Prep: 1.5 h
• Serves: 8
• No Allergens

Start Cooking

Prepare the Tomato Chicken

1. Heat oil in a medium pan. Add onion and sauté until very well caramelized, about 35–45 minutes. Add tomato sauce, water, salt, pepper, and brown sugar. Bring to a boil, then remove from heat.

2. Place chicken in a non-reactive dish and cover with sauce. Cover tightly and bake 45 minutes, or until chicken is cooked through.

Note:

I name-dropped here because Tuscanini tomato sauce tends to be much sweeter than other brands, which is why I prefer it. It also doesn’t have a metallic taste, since it’s not packed in a can. If you use another brand, add additional sugar to taste.

Tip:

You can freeze this once fully cooked. Defrost directly in a warm oven until heated through.

Credits

Photography by Hudi Greenberger
Styling by Renee Muller