Name: Rustic Chicken Thighs with Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 Portionen
Ingredients: 4 piece Chicken thighs; 1 piece Onions; 2 piece Carrots; 3 piece Potatoes; 100 ml White wine; 200 ml Tomato purée; 2 tbsp Tomato concentrate; 1 pinch Thyme; 1 pinch Rosemary; 1 q.b. Extra virgin olive oil (EVO); 1 q.b. Salt; 500 ml Water

Cook Time

1 h 5 min

Servings

Difficulty

Easy

Prep Time

25 Min

Description

This is a dish that I often prepare when I want something comforting and flavorful. The chicken thighs, cooked slowly with carrots, potatoes and a touch of white wine, become incredibly tender and juicy. The tomato purée and concentrate add a note of sweetness that goes perfectly with the aromatic herbs. It is an ideal one-dish meal for a family dinner, especially during cool autumn evenings. It is prepared simply and the result is always a success! Perfect for those who love rustic and genuine flavors.

Ingredients (12 ingredients)

4 piece Chicken thighs
1 piece Onions
2 piece Carrots
3 piece Potatoes
100 ml White wine
200 ml Tomato purée
2 tbsp Tomato concentrate
1 pinch Thyme
1 pinch Rosemary
1 q.b. Extra virgin olive oil (EVO)
1 q.b. Salt
500 ml Water

Preparation (6 steps)

Vegetable preparation

Peel and cut the onions into segments. Peel and cut the carrots and potatoes into regular chunks. Set aside.

Brown the chicken

In a large pan, heat a drizzle of extra virgin olive oil over medium-high heat. Add the chicken thighs and brown them on all sides until golden. Remove the chicken thighs from the pan and set aside.

Fade with white wine

In the same pan, pour 100 ml of white wine and let it fade over medium heat, scraping the bottom of the pan to collect the cooking juices from the chicken. Let the alcohol evaporate for about 2 minutes.

120

Adding tomato and aromas

Add 200 ml of tomato purée and 2 tablespoons of tomato concentrate to the pan. Mix well. Add a pinch of chopped thyme and rosemary.

Baking in the oven

Add the onions, carrots and potatoes to the pan. Arrange the chicken thighs over the vegetables. Salt to taste. Add 500 ml of water. Cover the pan with a lid and bake in a preheated oven at 180°C for 40 minutes.