Sweet and compact, in every package there is only the highest quality natural pulp.
Whether sautéed or used as a base for pizza.
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Sweet and compact, in every package there is only the highest quality natural pulp.
Whether sautéed or used as a base for pizza.
Recipe
“Cacciatora” Baked Chicken
Ingredients
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 skinless, bone-in chicken thighs
2 tablespoons olive oil
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 package sliced fresh mushrooms
½ cup red wine
1 Diced tomatoes aluminum foil
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¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 skinless, bone-in chicken thighs
2 tablespoons olive oil
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 package sliced fresh mushrooms
½ cup red wine
1 Diced tomatoes aluminum foil
Guidelines
Preheat the oven to 350 degrees F. Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl.
Dredge chicken in the flour mixture, shaking off any excess.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until nicely browned, 4 to 5 minutes per side.
Transfer chicken to the prepared baking dish.
Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes.
Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes.
Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes.
Stir the diced tomatoes and put in the pan, then put the remaining 1/4 teaspoon salt.
Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick.
Pour mixture over chicken in the baking dish and cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes.
“
Preheat the oven to 350 degrees F. Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl.
Dredge chicken in the flour mixture, shaking off any excess.
Heat oil in a large skillet over medium-high heat.
Add chicken and cook until nicely browned, 4 to 5 minutes per side.
Transfer chicken to the prepared baking dish.
Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes.
Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes.
Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes.
Stir the diced tomatoes and put in the pan, then put the remaining 1/4 teaspoon salt.
Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick.
Pour mixture over chicken in the baking dish and cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes.
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