Chicken Pomodoro
Chicken cutlets in Pomodoro sauce, served over linguini.
Equipment
- cutting board
- kitchen knife
- large heavy bottom sauce pan with lid
- large spoon
- large bowl
- colander
Ingredients
- 4 chicken thighs - pounded to even thickness
- ¼ cup all-purpose flour
- 1 tbsp olive oil - extra virgin
- 1 tbsp butter - unsalted
- 1 pinch kosher salt
- ½ medium yellow onion - finely chopped
- 3 clove garlic - minced
- 28 ounce canned stewed whole tomatoes - such as San Marzano
- 1 bay leaf
- 10 basil leaves - torn
- 20 ounce Linguini pasta - cooked al dente
- ¼ cup Parmesan cheese - freshly grated
- 1 tbsp fresh parsley - torn
Instructions
- Rinse and dry chicken thighs.
- Dredge the thighs in flour, and shake off any excess.
- Gather and prepare the aromatics.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy bottomed sauce pan over medium heat.
- Cook the chicken until well browned on both sides, about 5-7 minutes.
- Remove chicken and set aside under loose foil to keep warm.
- Add the chopped onion to the same skillet, and sauté with a pinch of salt, about 5 minutes.
- Add the garlic and cook until aromatic, about 1 minute
- Empty the contents of a 28-oz can of whole peeled tomatoes into a medium bowl.
- Crush the tomatoes with your clean hands, but leave a few smaller chunks.
- Add the tomatoes to the pot, and bring to a simmer.
- Add the bay leaf and partially cover with a lid. Allow the sauce to simmer for about 40 minutes until thickened and concentrated in flavor. Make sure to stir often, about every 10 minutes.
- Bring a separate large pot of water to a boil, and cook the linguini to package instructions, about 10 minutes.
- Remove the lid and return the browned chicken to the pan, coating with some of the sauce. Simmer uncovered for another 10 minutes while you boil the pasta. Add a little pasta water if needed to thin the sauce.
- Turn off the heat on the sauce and adjust the seasonings. Stir in the fresh basil leaves and finish it with a drizzle of olive oil.
- Serve over the cooked pasta, along with some freshly grated parmesan and garnish with a pinch of parsley.
Notes
This was absolutely delicious. Don't forget to add some crusty rustic bread!
Nutrition
Calories: 529kcal | Carbohydrates: 64g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 675mg | Potassium: 803mg | Fiber: 5g | Sugar: 8g | Vitamin A: 644IU | Vitamin C: 19mg | Calcium: 174mg | Iron: 6mg
