Braised Chicken Thighs with Slow-Cooked Marinara Recipe

By therman

Southern Living

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

Preparation

Step 1

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.