- 12 (6 ounce) bone-in chicken thighs, skin removed, if desired
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, sliced
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
- 3 tablespoons CONTADINA® Tomato Paste
- 1 3/4 cups COLLEGE INN® Chicken Broth
- Cooked polenta, pasta or mashed potatoes (optional)
- Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
- Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
- Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
- Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.