This recipe is so easy anyone can make it.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
” This is a pantry meal! Well, sorta. Yesterday afternoon, after surveying the state of my refrigerator, I realized I had a slew of chicken legs that were going to be skating dangerously close to expiring if I didn’t act fast. After giving them a sniff and deeming them fit for human consumption, I decided to whip up two separate dishes using the chicken legs…and whatever I could find in my pantry and fridge.”
I love making meals with the ingredients that I have on hand, don’t you?
Ingredients
8 pieces Tyson Chicken Legs Or Thighs
Salt And Pepper, to taste
3 Tablespoons Bertolli Olive Oil
1 Tablespoon Land O Lakes Butter
1 can (28 Ounce) Hunt’s Diced Tomatoes
1 can (14 Oz. Size) Hunt’s Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary
8 cloves Garlic
16 ounces, weight Barilla Pasta (I Used Cavitappi)
Grated Kraft Parmesan Cheese, For Serving
1/2 cup White Wine (or Red Wine)
Instructions
Preheat oven to 400 degrees. Salt and pepper chicken legs.
Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.
Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.
Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.
Cook the pasta to al dente, Drain and add to a large serving bowl.
Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.
To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this delicious meal with hot, crusty bread and butter.
Thank you to TPW for this great recipe.
