If you’re into one pot meals that are succulent and delicious then this one’s for you! Fall off the bone yumminess makes this a winner. I make a huge pot of this and what’s so wonderful is that it’s almost better the second day. Great make ahead dinner that serves a bunch and is great for leftovers and freezes really well. I usually serve half and freeze the other half for a later date! Serve over brown rice (or cauliflower rice), quinoa or with roasted potatoes or a salad, super comforting and healthy to boot! Don’t worry if the ingredients aren’t so exact as it will be just as tasty nonetheless. Add any fresh herbs you have!
5 lbs. bone in skin on chicken breasts, cut in half (if you prefer dark meat, use thighs)
8 cloves garlic
2-4 tablespoons olive oil
1-14.5 oz. can fire roasted tomatoes
2-24 oz. jars tomato puree
4 cups chicken stock
1-6oz. can tomato paste
salt and pepper to season chicken
2 tablespoons smoked paprika
2 tablespoons curry powder
2 tablespoons onion powder
3 oz. jar capers, drained
2 tablespoon fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
3 tablespoons fresh parsley, chopped
4-6 sage leaves, chopped
Generously season the chicken with salt and pepper.
In a large dutch oven or pot heat olive oil.
Place the chicken (skin side down first) and sear for 3 minutes on each side. You will need to do this in batches. Remove each batch to a plate while the rest of the chicken cooks.
Return all the chicken to the pot.
Add tomato puree, broth, tomato paste, fire roasted tomatoes, garlic, paprika, curry and onion and capers. Make sure chicken is covered.
Once boil begins, reduce heat, cover and simmer for 1 hour.
Add herbs and continue to simmer uncovered for 45 minutes. If you are making ahead just reheat before serving.