Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.

Directions

  1. Salt and pepper thighs and saute in 1T. olive oil.
  2. Chop onion, carrot, celery and garlic into a fine mince.
  3. Remove chicken thighs when brown on both sides.
  4. Add veggies to pan and cook till soft.
  5. Deglaze pan with red wine and reduce by half.
  6. Add tomato sauce, diced tomatoes, oregano and rosemary.
  7. Cook till bubbly then add thighs back to the pan.
  8. Simmer 40-60 minutes.
  9. Meanwhile combine chopped parsley, lemon zest and chopped garlic.
  10. Before serving add the last 3 ingredients.
Most Helpful

This was so easy and really delicious. To finish the dish, I removed the thighs, pulled the meat, returned it to the sauce and then added 1/2 lb of cooked pappardelle noodles- was a huge hit. Thanks for posting!

cookingalong October 14, 2007

I used what we call a Maryland cut (thigh and leg intact) and cooked the full recipe, the chicken was fall off the bone after 60 minutes so put it on a plate and covered with alfroil to keep warm while I boiled the sauce down a little to thicken and served the lot over pasta for a delicious dinner but had a :oops: moment after I took the firt lot of photos and realized I had not mixed in the parsley mix so sprinkled on top and re-photographed.. Thank you Chef #367022 homebody, made for Help A Naked Recipe Photo forum special event.

I'mPat September 05, 2012

This was awesome! I did have to add a pinch of salt to the sauce but otherwise kept the same. I really enjoyed the lemon zest and parsley, it added a nice brightness to the dish. I served over mashed potatoes with lots of sweet rolls to mop up the sauce :) I will most definitely be making this again and again. Thanks for posting this winner!

KLBoyle June 24, 2011