Oven Baked Tomato Chicken

Ingredients :

  • 2 tablespoons extra virgin olive oil

  • 1 large Spanish onion, chopped

  • 2 carrots, peeled and chopped

  • 8 cloves garlic, crushed

  • Unrefined sea salt, to taste

  • 1 can – 28-ounces whole peeled San Marzano tomatoes

  • 1/4 cup full-bodied red wine

  • 1 1/2 pounds pasture-raised skinless chicken thighs

  • 1/4 cup fresh oregano or basil, chopped

  • Crushed red pepper, to taste

  • Couscous (prepared to instructions given on packaging)

Directions:

  1. Heat the oil in a large saucepan over medium-high; add the onions, carrots and garlic, season with salt and saute until vegetables are soft, about 7 or 8 minutes. Add in the tomatoes and wine and season with a bit more salt. Bring liquid to a boil and then lower heat and simmer, stirring occasionally, for 15 minutes. Remove the saucepan from the heat and set the sauce aside to cool.

  2. Once the sauce is at room temperature, add the chicken thighs. Cover and marinate the chicken in the refrigerator for at least 8 hours or up to 24 hours.

  3. Preheat the oven to 350 degrees.

  4. Transfer the sauce and chicken to a large baking dish and season with a bit more salt. Cover with foil and bake for 50 minutes. Remove chicken from oven, sprinkle the oregano or basil on top and add a few pinches of crushed red pepper. Serve warm over couscous.

adapted from: clean cuisine