Pollo al Pomodoro e Rosmarino con Pane Croccante

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of boneless, skinless chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the seasoned chicken thighs for 4 minutes per side until golden brown, then remove them from the skillet and set aside.

3. 3

   Add 1 diced medium onion and 3 minced cloves of garlic to the same skillet, sautéing for 5 minutes until softened.

4. 4

   Pour in 0.5 cup of dry white wine, scraping the bottom of the pan to deglaze, and cook for 2 minutes until slightly reduced.

5. 5

   Stir in 800 grams of crushed tomatoes, 2 sprigs of fresh rosemary, 1 tablespoon of balsamic vinegar, and 0.5 teaspoon of sugar, bringing the sauce to a gentle simmer.

6. 6

   Return the seared chicken thighs to the skillet, nestling them into the tomato sauce, cover, and cook for 20 minutes until the chicken is cooked through and tender.

7. 7

   Uncover and simmer for an additional 5 minutes to slightly thicken the sauce, then remove the rosemary sprigs before serving.

8. 8

   Serve the Pollo al Pomodoro e Rosmarino immediately with slices of crusty bread for dipping into the rich sauce.