Chicken with Tomatoes and Garlic

I will start by saying the recipe is good....real good. It is super simple to make, maybe that is why it tasted so good. I love an easy recipe! No surprise that it is a Pioneer Woman recipe. This recipe also gave me a chance to use my new Martha Stewart Dutch oven. My mom and her coupons got it for like $48 which is a killer deal since they are usually $100. Love mom and her coupons. I was also able to use some herbs from my garden. It is a great feeling to eat something you have grown in your own backyard. It is also insanely convenient. I also added some red pepper flake because we like the spicy! I made a couple changes and they are in red.

Here is the rosemary, thyme and basil I grew. So proud!

Source: Pioneer Woman

8 pieces Chicken Legs Or Thighs (I used both)
Salt And Pepper, to taste
3 Tablespoons Olive Oil
1 Tablespoon Butter
1 can (28 Ounce) Diced Tomatoes
1 can (14 Ounces) Whole Tomatoes
2 Tablespoons (Heaping) Tomato Paste
Fresh Herbs: Basil, Parsley, Sage, Rosemary (I used basil, rosemary and thyme)
8 cloves Garlic
16 ounces, weight Pasta (I used rigatoni)
Grated Parmesan Cheese, For Serving
½ cups White Wine (or Red Wine) (I used chicken stock)

Preheat oven to 400 degrees. Salt and pepper chicken legs. Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan. Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. I added red pepper flake here. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta. Cook the pasta to al dente, Drain and add to a large serving bowl.Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

(Dish may be served with rice or mashed potatoes, instead!)