Roasted Tomato and White Wine Chicken Thighs

• Meat

  • 4 Chicken thighs

• Produce

  • 1 Bell pepper
  • 1 cups Grape tomatoes

• Condiments

  • 3/4 cup Tomato sauce

• Pasta & Grains

  • 1 Linguine, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Parmesan

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on thekittchen.com

Description

Ingredients

• 4 Chicken Thighs
• Salt and Pepper
• 1 tablespoon Butter
• 1 cups Grape Tomatoes, sliced in half
• 1 Bell Pepper, diced
• 3/4 cup White Wine
• 3/4 cup Tomato Sauce
• 1/2 cup Parmesan
• Fresh Linguine

Directions

• Heat your oven to 250 degrees.
• Generously coat both sides of the chicken thighs with salt and pepper. Then melt the butter in an oven-safe skillet over high heat. Once the butter starts to bubble add the chicken thighs. Cook each side for 2 minutes, or until golden brown. Then remove from the skillet and set aside.
• Use the same skillet, keeping any drippings in the pan, reduce the heat to medium, and cook the tomatoes and pepper until soft. This will take about 3 minutes. Then stir in the white wine and tomato sauce. Add the chicken thighs back to the skillet, and top with the Parmesan.
• Roast the chicken and vegetables for 45 minutes. Then serve the chicken and vegetables over fresh pasta, with extra sauce spooned over the top.