Recipe by Michal Frischman

Tomato Chicken

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Tomato Chicken
Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Gluten Free - Paleo - Low Carb

Let’s be honest, the only chicken my kids will eat is that which is shnitzelified, but you know what? I don’t care. More for me.

Ingredients

Tomato Chicken

  • 3 pounds (1.36 kilograms) dark meat chicken, cubed

  • 2 tablespoons Gefen Olive Oil

  • 1 Vidalia onion, finely diced

  • 1 (17.6-oz./500-g.) container Tuscanini Tomato Sauce, plus 1/2 container water

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 1/4 cup brown sugar

Wine Pairing

Cantina del Redi Pleos 2019

Directions

Prepare the Tomato Chicken

1.

Heat oil in a medium pan. Add onion and sauté until very well caramelized, about 35–45 minutes. Add tomato sauce, water, salt, pepper, and brown sugar. Bring to a boil, then remove from heat.

2.

Place chicken in a non-reactive dish and cover with sauce. Cover tightly and bake 45 minutes, or until chicken is cooked through.

Tips:

You can freeze this once fully cooked. Defrost directly in a warm oven until heated through.

Notes:

I name-dropped here because Tuscanini tomato sauce tends to be much sweeter than other brands, which is why I prefer it. It also doesn’t have a metallic taste, since it’s not packed in a can. If you use another brand, add additional sugar to taste.

Notes:

This recipe was selected as one of our best Passover recipes. Check out the full list!

Credits

Photography by Hudi Greenberger
Styling by Renee Muller

Recipe tags

dairy free gluten free kosher for passover Michal Frischman Michal Frishman Pesach tomato chicken tomato sauce tomatoes Tuscanini Sauce
Tomato Chicken

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