This might be one of our new family favorites. My family has always loved roasted chicken thighs and drummies, but this addition of this spicy tomato sauce is a keeper! While you can choose to increase or decrease the heat as you see fit, but this was just spicy enough that the kids chapped lips were burning. but yet they all still gobbled it right up! It’s fun to get a little bit of heat!
Another reason why I love this dish is that it is VERY budget-friendly and still impressive enough for a Saturday night and a special bottle of wine. This entire pan of braised chicken, that could easily serve 10-12 people, was prepared for $12, and that includes the wine! I will add that for my chicken pieces, I purchased the 10-pound bag of chicken let quarters from Wal-Mart, but even if you to were to purchase packages of thighs or drummies, they are still rather affordable proteins to cook with. I was able to get my bag of end quarters on sale for $1.80! (my price calculation includes the full price) That was too good of a deal to pass up when I have 4 growing boys at home!
This dish comes together rather quickly, and then the chicken braises in the oven for about an hour, which leaves plenty of time to boil pasta and make garlic bread to enjoy with this!
10 pounds chicken end quarters, or mix of chicken thighs and drummies
chicken seasoning blend (1 heaping tablespoon kosher salt, 1/2 tablespoon cracked black pepper, 1 teaspoon garlic powder)
4 tablespoons vegetable or olive oil, divided
2 medium onions, diced
1 jalapeno, diced seeds included
1 yellow bell pepper, diced
1 orange bell pepper, diced
2 cups grape tomatoes
12-15 cloves garlic, minced
3 tablespoons tomato paste
1 1/2 cups dry white wine (I used chardonnay)
1 28 ounce can fire roasted tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Preaheat oven to 425 degrees. grease a large roasting pan and set it aside. (mine is 13×15)
Season chicken on all sides with the salt, pepper, and garlic powder blend. In a cast iron or heavy bottom skillet, heat 3 tablespoons of the oil until shimmering and sear the chicken, working in batches, on both sides until golden brown (about 3-4 minutes per side) Once the chicken is golden brown, place it in the roasting pan, skin side up. Try to avoid overlapping as much as possible.
Reduce heat to medium and add onions, peppers, grape tomatoes, and garlic. Cook until the onions are translucent, about 8 minutes. Add the tomato paste to the pan and let cook until it has turned a rich terracotta color. Add in the white wine, tomatoes, red pepper, salt, pepper, and oregano. stir and let simmer for 7 minutes. Use a potato masher or wooden spoon to crush the grape tomatoes and peppers. Carefully ladle the tomato and pepper mixture over the top of the chicken and place the pan to roast in the oven for 1 hour. Remove the pan from the oven and make sure the chicken has reached an internal temperature of 165 degrees. Let rest for 5 minutes before serving. Serve with parmesan noodles, creamy polenta, or bread for soaking up the tomato sauce!