Saucy Stewed Tomatoes & Chicken
This braised chicken leg recipe in stewed tomatoes & white wine is easy to make, has a beautiful & tasty sauce, and the slow cooked chicken falls off the bone. It’s easy to separate the chicken thigh from the drum – look for the natural indentation in the “knee” where the joint is. Cut through the skin and tendon and either “pop out” the joint or cut through it and peel the skin off.
Don’t want to cut the chicken leg from the drum? Buy thighs and drums separate and/or use boneless skinless chicken thighs if you don’t want to take the skin off. An extra treat is roasting the chicken skin when you take it off the legs. One client calls it “paleo crack”.
- Prep Time: 20 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven / Crockpot /Instant Pot
- Cuisine: Italian
- 6 skinned chicken legs (drums and thighs), skin removed
- 1 Tbsp vegetable oil
- 1/2 cup onion, diced or sliced
- 1 Tbsp garlic, minced
- 1/2 cup white wine
- 22 oz (~ 1 1/2 small cans) stewed tomatoes with juices
- 3/4 tsp dried Italian Seasoning
- 3/4 tsp salt
- pinch black pepper
- 6 cups cooked rice (~ 2 cups uncooked)
- Cook rice according to package instructions.
- Salt and pepper skinned chicken.
- Bring a large pan to medium high heat and add oil. Add chicken when oil is hot. Cook ~ 3-5 minutes on each side or until golden brown. Remove chicken and set aside on a plate.
- Lower heat to medium and add onions to the pan. Add a little more oil if you need it. Cook ~ 3-4 minutes. Add garlic and cook 1-2 minutes or until fragrant. Add wine, bring to a boil, reduce heat and simmer uncovered ~ 3-4 minutes or until slightly reduced.
- Place chicken and any juices back in pan and stir in remaining ingredients. Bring to a boil, reduce heat to a simmer, cover and cook ~ 45 minutes or until chicken is cooked through (165F by a thermometer).
- Add salt to taste. Happy Eating! Beckie
- Love your crock-pot? Skip the sear and add all the ingredients in and cook on low 4-6 hours.
- Chicken skin is greasy. Pull the chicken skin with a paper towel in one hand while grasping the meat with the other hand.
- Buy 2 1/2 lbs of boneless skinless chicken thighs if you don’t want to deal with the skin or you don’t like the bones.
- Why use bone in chicken? It imparts a ton of flavor and texture into the dish.
- Don’t know what to do with the extra stewed tomatoes that you didn’t use? Freeze them in a ziploc bag and next time you’ll only have to use 1 can of stewed tomatoes.
Things In My Kitchen:
- 6 quart Dutch oven – These Lodge Dutch ovens are beautiful, sturdy, and affordable and make braising (cooking low over long periods of time) very easy work.
- Crockpot – For when you just want to throw all the ingredients in and walk away.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Chicken, Bone-In Chicken, Gluten Free, Braised, Crockpot, Instant Pot, Keto, Low Carb, Dairy Free, Whole 30