By Maggie Conklin
I bought four chicken thighs on sale and was at a loss how to cook them. It wasn’t enough to crank up the slow cooker, and I was tired of baked chicken.
I didn’t find much in the refrigerator, other than some rainbow chard. What’s in the pantry? A can of stewed tomatoes. This could work.
Last year I wrote about meal I ate in a subterranean speakeasy in Buenos Aires, Argentina. Yes, it was even cooler than it sounds.
I always try to order something I can’t easily get at home, so I chose a frog legs and shrimp dish. They were served in a simple reduction of stewed tomatoes and basil. Simple and delicious.
So I put a little oil in the bottom of a heavy deep frying pan so the chicken wouldn’t stick, and dumped the tomatoes on top.
I only had dried basil, so I liberally sprinkled it over the chicken. Because it’s hard to leave well enough alone, I also added a lot of tarragon, which I love in my fowl recipes. As you can see from the photo, both were generously sprinkled.
2 Tbsp cooking oil
4 chicken thighs or your favorite parts
1 can stewed tomatoes
1 tsp dried basil or 2 Tbsp fresh basil
1 tsp tarragon
2 cups chopped rainbow chard or spinach
Salt and pepper to taste
Layer ingredients in a pan in order of this list. Cook over medium-low heat for 40 minutes or until there is no pink when cut. This timing will depend on how big the pieces of chicken are. Baste the chicken a couple times.
I covered the pot with a lid, which prevented the sauce from evaporating and made it somewhat runny. The next time I think I’ll keep it uncovered to allow for a thicker sauce.
If you liked this recipe, consider experimenting with different herbs the next few times you make it. Other possibilities include rosemary, thyme, oregano or even curry.
By Maggie Conklin