Braised Chicken Thighs with Slow-Cooked Marinara Recipe

Southern Living
Braised Chicken Thighs with Slow-Cooked Marinara Recipe
Braised Chicken Thighs with Slow-Cooked Marinara Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pounds ripe tomatoes, cored and chopped (about 5 cups)

  • 2

    garlic cloves, crushed

  • 1/2

    cup chopped yellow onion (from 1 small onion)

  • 3

    tablespoons tomato paste

  • 1

    (3-inch) piece Parmesan cheese rind

  • 1

    bunch fresh basil stems, plus 1/4 cup basil leaves

  • 6

    boneless, skinless chicken thighs (about 2 lb.)

  • 1/2

    teaspoon black pepper

  • 2

    teaspoon kosher salt, divided

  • 1

    tablespoon olive oil

  • 1

    pound uncooked fettuccine, cooked according to package directions

  • 1/4

    cup grated Parmesan cheese

Directions

Step 1 Combine tomatoes, garlic, onion, tomato paste, Parmesan rind, and basil stems in a 5- to 6-quart slow cooker. Step 2 Sprinkle chicken thighs evenly with pepper and 1 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken to skillet, and cook until golden brown, about 2 minutes per side. Transfer to slow cooker, and nestle into tomato mixture. Cover and cook on LOW until tomatoes have broken down and chicken is very tender and done, 2 to 3 hours. Step 3 Transfer chicken to a cutting board to cool slightly. Remove and discard basil stems and Parmesan rind from slow cooker. Stir in remaining 1 teaspoon salt. Process mixture using an immersion blender until mostly smooth, about 30 seconds. Shred chicken into 1-inch pieces, and stir into slow cooker. Step 4 Toss pasta with tomato-chicken mixture, and divide evenly among 6 bowls. Top with basil leaves and grated Parmesan. Chef's Notes Tie the basil stems together with a piece of kitchen twine so they’re easier to remove from the cooked sauce.

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