When I set out to make dinner last night I wasn’t thinking I was about to make a glamorous blog-able photo-step-by-step worthy dinner. I was really just reaching for a way to use up the ingredients I had on hand for a quick weeknight meal.
What I ended up with was a recipe that left Matt and I fighting for seconds and licking our plates clean!
In about 20 minutes flat I had dinner on the table. I am so glad I decided to snap a quick instagram photo of this dish because it turned out to be a real winner. I’d be willing to bet most of you have the ingredients on hand right now to pull off this dish tonight. Enjoy.
Braised Chicken in Tomato Sauce with Trinity
4-6 pieces of chicken with skin on
1 28oz can of crushed tomatoes (+ half a can of water)
1 1/2 cups Trinity ( onion, celery and carrot)
4 garlic cloves smashed and roughly chopped
1 cup of egg noodles
Heat a cast iron skillet to medium with just a touch of oil. Season your chicken with salt and place in the skillet- skin side down.
Leave untouched, skin down, until the skin is crispy and lightly golden. About 4-5 minutes. Then flip and brown the other side for about 2-3 minutes but do not cook all the way through.
Remove chicken from pan and set aside. Add the trinity to the skillet, cook for about 2-3 minutes till just beginning to soften and the onions are translucent. Then add the garlic and sautée for one more minute.
Add the can of tomatoes with juice plus about half a can of water. Salt to taste and bring to a strong simmer. Add the uncooked egg noodles and then the chicken back to the pan. (*hint- you don’t want the sauce to totally cover the chicken on top, leave the crispy skin as is and it will keep a wonderful salty crunch texture).
Then place in the oven (which has been preheated to 350 degrees) and cook for about 10-15 more minutes (depending on the size and thickness of your chicken).
Serve with warm crusty bread to sop up all the goodness!