Pioneer Woman Chicken with Tomatoes and Garlic

Pioneer Woman chicken with tomatoes and garlic takes 1 hour 10 minutes and bone-in chicken legs, canned tomatoes and whole garlic cloves to make a tender braised pasta dinner. This Dutch oven chicken pasta dinner fits busy weeknights, cozy Sunday suppers, game day gatherings and fall family dinners.

Brown the chicken on all sides before it goes into the sauce, because that crisp golden skin adds a deep savory flavor to the tomatoes. Skip it and the sauce tastes flat, with pale chicken that turns soft and bland in the oven.

Whole peeled garlic cloves slow-roast right in the sauce until they turn soft, sweet and nutty, so you never have to chop or sauté a thing. The herbs go in whole too, which keeps this a pantry meal that feels easy and still tastes like it simmered all day.

Pioneer Woman Chicken with Tomatoes and Garlic

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

620

kcal

Chicken legs braise in a loose, garlicky tomato sauce until the meat is fork-tender and the garlic cloves melt soft. Everything cooks in one pot, then gets spooned over al dente pasta and topped with plenty of Parmesan.

Ingredients

• 8 pieces Chicken Legs Or Thighs
  

• Salt And Pepper, to taste
  

• 3 tbsp. Olive Oil
  

• 1 tbsp. Butter
  

• 1 can (28 Ounce) Diced Tomatoes
  

• 1 can (14 Oz. Size) Whole Tomatoes
  

• 2 tbsp. (Heaping) Tomato Paste
  

• Fresh Herbs: Basil, Parsley, Sage, Rosemary
  

• 8 cloves Garlic
  

• 16 oz. weight Pasta (I Used Cavitappi)
  

• Grated Parmesan Cheese, For Serving
  

• 1/2 c. White Wine (or Red Wine)
  

Directions

• Preheat and season: Preheat the oven to 400°F, then salt and pepper the 8 pieces of chicken on all sides. Dark meat like legs or thighs works best, since it stays juicy during the long braise.
• Brown the chicken: Heat 3 tablespoons olive oil and 1 tablespoon butter in an ovenproof skillet or Dutch oven over medium-high heat. Once the fat is hot, add the chicken and brown it on all sides with tongs, about 2 minutes, then move it to a clean plate.
• Deglaze with wine: Pour in 1/2 cup white or red wine, scraping the bottom of the pan to loosen the browned bits. Let it bubble and reduce for 1 minute so the flavor concentrates.
• Build the sauce: Add the 28-ounce can of diced tomatoes with their juice, the 14-ounce can of whole tomatoes and 2 heaping tablespoons tomato paste. Season with salt and pepper and stir, then bring the sauce to a boil and turn off the heat.
• Add herbs, garlic and chicken: Tuck in plenty of fresh basil, parsley, sage and rosemary, along with 8 whole peeled garlic cloves. Nestle the chicken back in, keeping the pieces partly above the sauce, so the skin stays a little browned.
• Braise in the oven: Cover the pot and cook in the oven for 1 hour. Then take it out and leave the lid on, since the chicken keeps resting in the hot sauce while you make the pasta.
• Cook the pasta: Boil 16 ounces of pasta, such as cavatappi, until al dente. Drain it well and pour it into a large serving bowl.
• Check the sauce: Lift the lid and taste the sauce. If it's too thin, remove the chicken and boil the sauce on the stovetop for 5 to 10 minutes, then adjust the salt and pepper.
• Serve: Spoon the sauce over the pasta and arrange the chicken pieces on top. Sprinkle generously with grated Parmesan and serve with crusty French bread.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breasts instead of legs or thighs?

You can, but bone-in dark meat holds up much better to a one-hour braise. Breasts dry out fast, so if you use them, cut the oven time to about 35 to 40 minutes and check that they reach 165°F inside.

How do I store leftover chicken with tomatoes and garlic?

Keep the chicken and sauce in an airtight container in the fridge, and store the pasta separately so it doesn't soak up all the sauce. Reheat gently on the stovetop with a splash of water until warmed through.

Can I make this ahead of time?

Yes, the braised chicken and sauce can be cooked a day ahead and chilled in the pot. Reheat it in a 350°F oven or on the stovetop while you boil fresh pasta, since the flavors settle in nicely overnight.

What if I don't have a Dutch oven?

Any ovenproof skillet with a tight lid works. If your pan has no lid, cover it snugly with heavy foil. Trapping the steam is what keeps the chicken tender and the sauce from reducing too much.

What's the most common mistake with this dish?

Crowding the pan when browning is the big one, since the chicken steams instead of searing and you lose the golden color. Brown it in two batches if your pot is small, because the extra minute is worth it.