Serves 6

Prep time 20 minutes

Cook time 25 minutes


12 bone-in chicken thighs, (about 5 lb.) skin removed, if desired
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbsp. olive oil
1 medium onion, diced
2 carrots, diced
2 stalks celery, sliced
2 Tbsp. chopped garlic (about 4 cloves)
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained
3 Tbsp. Contadina® Tomato Paste
1 3/4 cups College Inn® Chicken Broth
Cooked polenta, pasta or mashed potatoes, optional


  1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).

  2. Brown chicken on both sides, about 5 minutes, working in 2 batches.  Remove chicken from pan and set aside.   Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes.  Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.

  3. Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes. Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165°F internal temperature).  If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

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