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INGREDIENTS:
10 skinless chicken thighs on the bone, 5 oz each
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary
1 tbsp + 1 tsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes, optional
2 cups Imported crushed tomatoes (Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Omit for Whole30)
2 cups low sodium, fat free chicken broth
kosher salt and fresh black pepper
DIRECTIONS:
*Dutch Oven
1. Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
2. Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
3. Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
4. Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 – 30 minutes, stirring occasionally, adding water if needed.
*Slow Cooker:
1. Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
*Instant Pot:
1. Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil, brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
2. Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
3. Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.
INGREDIENTS:
10 skinless chicken thighs on the bone, 5 oz each
kosher salt and fresh black pepper
3 – 4 small sprigs fresh rosemary
1 tbsp + 1 tsp olive oil
1 large yellow onion, finely chopped
4 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
pinch red pepper flakes, optional
2 cups Imported crushed tomatoes (Tuttoroso)
1/4 tsp dried marjoram
1/4 cup dry white wine (Omit for Whole30)
2 cups low sodium, fat free chicken broth
kosher salt and fresh black pepper
DIRECTIONS:
*Dutch Oven
1. Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
2. Sauté garlic and onions (and red pepper flakes if using) in remaining oil; sauté until golden, about 3 minutes, stirring occasionally. Add celery and carrots and saute on medium-low for about 2-3 minutes, until soft. Add the wine and chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
3. Add tomatoes, marjoram, reduce heat to low, adjust salt and pepper to taste and simmer for 30 minutes.
4. Add the chicken and rosemary to the sauce, partially cover and cook slowly on low heat for another 25 – 30 minutes, stirring occasionally, adding water if needed.
*Slow Cooker:
1. Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
*Instant Pot:
1. Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil, brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
2. Add remaining teaspoon oil, add garlic, onions (red pepper flakes if using) celery and carrots and saute on medium-low for about 3 to 4 minutes, until soft. Add the wine and 1 cup chicken broth, scraping any caramelized bits from the bottom with a wooden spoon.
3. Add tomatoes, marjoram, adjust salt and pepper to taste and mix, return the chicken to the pot, add the rosemary to the sauce, cover and cook high pressure 30 minutes, natural release.
