Author Notes
Quick and easy dinner using a variety of fresh tomatoes in whatever size and color winter or summer. You can roast some of the tomatoes canned or fresh for a hearty winter version. There is a good recipe for the canned tomatoes over at the Splendid Table site.
Great for a casual dinner party. Serve with savory polenta or orzo risotto and a salad. —ibbeachnana
Ingredients
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2 pounds
chicken thighs, boneless, skinless, cut into1-1 1/2 pieces
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3/4
inch piece of pancetta, small dice
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3 tablespoons
EVOO
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1 tablespoon
butter
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1
sprig thyme leaves removed and minced
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1 tablespoon
fresh sage, minced
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1 1/2 teaspoons
rosemary, minced
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2
large shallots, minced
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1-2
garlic cloves, minced
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1
carrot, peeled and finely diced
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1/4 cup
celery, finely diced
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3/4-1 cups
light dry red wine
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1 pint
cherry or grape tomato assortment, halved
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1
15 ounce can diced tomatoes, drained (save juice)
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Salt and pepper to taste
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Final tablespoon of butter to finish
Directions
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Cook pancetta in 2 tablespoons EVOO and a tablespoon butter, stirring occasionally, 2 minutes. Add thyme, sage and rosemary, cook stirring, 30 seconds. Add chicken and cook, stirring until chicken is no longer pink on the outside, 3-4 minutes. Add shallots, garlic, carrot, celery, cook, stirring occasionally, 5 minutes.
Add drained tomato juice and wine and simmer, uncovered, stirring occasionally until liquid is reduced to about 1 cup, about 10 minutes. Add tomatoes, salt, and pepper, simmer, stirring occasionally, until sauce is thickened, 10 minutes. Season with salt and pepper. Stir in a tablespoon of butter and check seasonings. Can be made a day ahead, cooled chilled covered.
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