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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
- 2 pounds chicken thighs, boneless, skinless, cut into1-1 1/2 pieces
- 3/4 inch piece of pancetta, small dice
- 3 tablespoons EVOO
- 1 tablespoon butter
- 1 sprig thyme leaves removed and minced
- 1 tablespoon fresh sage, minced
- 1 1/2 teaspoons rosemary, minced
- 2 large shallots, minced
- 1-2 garlic cloves, minced
- 1 carrot, peeled and finely diced
- 1/4 cup celery, finely diced
- 3/4-1 cups light dry red wine
- 1 pint cherry or grape tomato assortment, halved
- 1 15 ounce can diced tomatoes, drained (save juice)
- Salt and pepper to taste
- Final tablespoon of butter to finish
- 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.
- This recipe was entered in the contest for Your Best Cherry Tomatoes