Braised Beef Shanks with Tomatoes

Braised Beef Shanks with Tomatoes

I know this beef man from Ireland, and Conor Bofin is his name. He’s the closest I know to a connoisseur of any part of the damned cow that I know, even the unusual and sketchy bits. But he can cook the most amazing meals with that lowly bovine, so I jumped on the chance to sort-of copy-cat this wonderful braise of beef shanks with some nice meaty ones from our quarter cow.

While my photos won’t do it justice — and I wasn’t about to try and plate it for a shot — I think anyone who makes this will be satisfied with the most delicious gravy and tender beef. I served mine with some Parmesan risotto, but pasta or potatoes would work fantastic too. One of my deviations from the original recipe was to reduce the mushrooms (not enough on hand) and add a couple of almost-overripe tomatoes to the braise, which added a wonderful color and flavor to the gravy. (The long braise makes your house smell dreamy, too!)

Braised Beef Shanks with Tomatoes
Adapted from Daub of Beef from One Man’s Meat

2 meaty beef shanks, seasoned with pepper and salt
1 tablespoon high-heat oil (I used grapeseed)
1 tablespoon unsalted butter
Half of a very large onion, chunked up
4 ounces whole white mushrooms, quartered
2 medium ripe tomatoes, cut in eighths
Half head of garlic, peeled and sliced thick
2 1/2 cups homemade or high-quality beef stock
1 tablespoon tomato paste
1 cup good red wine (I used an Oregon Pinot Noir)
2 bay leaves
Handful of thyme sprigs
Black pepper and salt, to taste

Beef Shank Ingredients (Mostly)

Preheat oven to 325 degrees. Season the beef shanks with pepper and salt, then score the membrane in several places on the sides. Heat a Dutch oven to medium high heat and add the oil, then sear the beef until very browned on all sides. Remove and set aside to a plate.

Browned Beef Shanks

Add the butter, then toss in the onions and mushrooms. Reduce heat a bit. Cook and stir until the mushrooms have browned and onions are softened.

Veggie Madness (I like to dose my dishes with pepper at random moments)

Top with the tomatoes and garlic, then pour in the beef stock. Grind more pepper over if your feeling it. Stir in the tomato paste until combined. Now pour in the red wine and bring up a a boil and simmer for about 5 minutes.

Nestle the beef shanks into the liquid, then add in the bay leaves and thyme.

Braise Ready for Oven ~ Time to read a book now. I did. Really.

Cover and cook in the oven for 4 to 5 hours, until beef is fall-apart tender. Remove the beef to a plate, then remove the bay leaves and thyme sprigs and gently stir gravy to combine. Taste for additional seasonings and add, if needed. Serve each shank with risotto, pasta, or potatoes, topping the shanks with a generous amount of gravy and veggies.

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Braised Lemon Chicken with Artichokes and Salami over Pasta

Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Call me crazy for making this, but it turned out so awesome (to me) that I ate it for lunch THREE DAYS STRAIGHT. Never mind the opinions of the household members.

I had some lingering Calabrese salami and frozen artichokes hanging out in the usual places, and decided to throw caution to the wind and make something up. As it turns out, mixing chicken and salami is not so uncommon (it’s a New Orlean’s dish). Neither is mixing artichokes and salami (pizza, anyone?). Why not marry them all into one dish?? And then serve it over pasta?

This is a delight for the taste buds and even guest-worthy, if you have friends who aren’t intimidated by the bold and adventurous. 🙂

Braised Lemon Chicken with Artichokes and Salami over Pasta

1 1/4 pounds chicken breasts or thighs (mine were boneless/skinless breasts)
Salt and black pepper for seasoning chicken, to taste
2 tablespoons olive oil
1/2 cup sliced onions
1 large garlic clove, peeled and minced
1/2 cup sliced fennel bulb
5 ounces frozen artichokes (that’s 1/2 bag of Trader Joe’s)
1/2 cup large-diced salami (I used Calabrese, also TJ’s)
1 large stalk fresh sage
1/2 teaspoon dried oregano
1/4 cup chopped fresh Italian flat-leafed parsley, plus more for garnish
1/4 teaspoon crushed red pepper flakes
1/4 dry white wine
2 tablespoons tomato paste
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken stock
Juice of 1/2 small lemon, plus lemon slices from the other half
Cooked pasta of choice

Preheat oven to 375 degrees.

Cut chicken into large sections, if large. Season the chicken with salt and pepper, to taste. Over medium-high heat, add the oil and sear the chicken until browned on all sides, a few minutes a side. The chicken will cook more later, so remove and place in a 2-quart casserole dish with a cover.

Veggies and Salami

Add the sliced onion and fennel to the hot skillet for about 5 minutes, stirring until starting to soften and brown, then add the salami and sage. Cook until the salami begins to crisp up a bit. Add the garlic, artichoke hearts, oregano, parsley, and red pepper flakes.

Beautiful Base for Sauce

Pour in the wine to deglaze the pan, scraping the bits off the bottom. Add the tomato paste and stir to incorporate. Then add the flour, again stirring to incorporate. Now pour in the chicken stock and bring to a simmer, stirring constantly until slightly thickened. Last, squeeze in the juice of the half lemon.

Sauce Mixture for Chicken

Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.

Cooked Chicken in Veggie Salami Sauce

Place in heated oven and roast for about 40 to 45 minutes until chicken is cooked through.

Meanwhile, cook the pasta according to directions.

Uncover and sprinkle with fresh parsley, for garnish. Serve over cooked pasta of choice (I used angel hair) with plenty of sauce and vegetables. For the leftovers, I found shredded Mozzarella cheese to be a fantastic addition!

Braised Lemon Chicken with Artichokes and Calabrese Salami

 

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Braised Chicken Wings in Garlic and Sherry

Braised Chicken Wings in Garlic and Sherry

‘Tis the season to be jolly! I scored big on some extra-large chicken wings in the half-price bin, and set out on a mission to find a method to cook them that did not involve Frank’s or BBQ sauce. Much to my delight, I stumbled upon a recipe made by a fellow foodie blogger I follow! Lea Ann over at Cooking on the Ranch shared her recipe for this earlier in the year, which was adapted from Saveur magazine. The back story behind this chicken is a delight to read, so click on over if you are so inclined —> Delores’s Broken-Hearted Chicken.

This chicken and sauce is no-lie finger-licking good! The hubs and I devoured this along with some rice pilaf and baby brussels sprouts, and sopped up the juices with some crusty garlic bread. I wish everyone a very Merry Christmas or whatever holiday you may celebrate this time of year, and a delightful Festivus for the rest of us!

Braised Chicken Wings in Garlic and Sherry
Adapted from Saveur

2 pounds extra-large chicken wings, or small chicken cut into pieces
Salt and ground black pepper, to taste
1⁄2 cup flour put in bowl or on plate
2 slices thick-cut bacon, roughly chopped
2 tablespoons grapeseed oil
5 cloves garlic, thinly sliced
1 cup homemade or low-sodium chicken stock
1⁄2 cup dry sherry
2 tbsp. unsalted butter, cut into 1⁄4″ cubes
2 tablespoons roughly chopped parsley, optional, for garnish
Crusty bread, for serving

Preheat oven to 350 degrees. Season chicken with salt and pepper, and dredge in flour; set aside. Cook the chopped bacon in a skillet over medium-high heat, stirring, until the fat renders, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels and set aside.

Browning the Chicken Wings

Add oil to skillet with the bacon grease, and working in 2 batches, add chicken, and cook, turning once, until browned on both sides, about 12 minutes. Transfer to a plate and set aside.

Cooking the Garlic

Add garlic to the skillet and cook until golden brown, about 1-2 minutes. Do not let the garlic burn! Add stock and sherry, deglazing the pan with a wooden spoon to scrape up the crispy bits. Place chicken skin-side down in a roasting pan and pour the skillet juices over the chicken.

Roasted Chicken Ready to Finish Off

Place chicken in oven, and cook for 20 minutes. Remove from oven, flip chicken with tongs to skin-side up, then sprinkle with reserved bacon and dot with butter. Baste the chicken a couple of times until cooked through and skin is crispy, about 20 more minutes. Serve with crusty bread for sopping up the delicious juices.

Braised Chicken Wings in Garlic and Sherry

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Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

So I have this friend who has a food blog in this far distant place called Ireland. He recently posted a recipe about some rare, free-range organic pork that can only be found in that special place of the world, and he did a fine job with it! But, today, I am here to tell you about how to cook cheap, non-free-range odd cuts of pork into a delicious meal, which doesn’t require trips to specialty breed organic farmers, meat butchers, and the like. (No offense Conor! 😉 To make amends, I shall lead others to your epic blog —> HERE.)

What I have here are two distinctly generic cuts of pork, one a thick bone-in pork loin, the other, two small thin slices of pork chops. Both of which were purchased then frozen from the 50% off bin. GASP! However, I am a frugal shopper when I want to be.

Non-Free-Range nor Rare Pork Cuts

I adapted this recipe from my Braised Chicken in Milk recipe. Low and slow is the way to go my friends! I selected to eat (after cooking) the thin chops, which I chose to bundle together first to match the pork loin thickness. They were perfectly moist and delicious, as well as a bite I took from my husband’s pork loin was equally moist and tender. However, my husband swears one can never cook a moist and tender pork and even balked at his piece. Nay-sayer! But let me tell you, I will prove him wrong once I buy a sous-vide machine, which is happening in the very near future. I know I keep telling my foodie friends that, but I have to put this nonsense to bed that pork can’t ever be tender. So there.

Now, on to the recipe, which is fantastic (and simple) in my humble opinion.

Braised Pork in Milk with Lemon and Sage over Spinach

3/4 to 1-1/2 pounds pork cuts, even thickness, any kind
Ground black pepper and salt or Mrs. Dash, to taste
1 tablespoon real butter
1 tablespoon olive oil
1/4 cup homemade or low sodium chick broth/stock
1 cinnamon stick
Handful of fresh sage
Zest/skin of a large lemon, peeled in thick strips
Handful of garlic cloves, smashed
1-1/2 cups Half and Half or Heavy Cream, plus 1/2 to 1 cup more if needed
4 to 6-ounces fresh spinach

The Ubiquitous Ingredients Shot

Preheat oven to 275 degrees. Season the pork all over with ground black pepper and salt or Mrs. Dash, to taste. Add butter and olive oil over medium-high heat in a deep cast iron skillet or Dutch oven and brown on both sides.

Browning the Inferior Pork

Remove from the heat then put the pork on a plate to rest. Deglaze the skillet or pot with the chicken broth, scraping up the browned bits. Add the rest of the ingredients back to the skillet except pork and spinach and stir until simmering.

Bringing Lovely Sauce up to Simmer

Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.

Ready to Bake in Oven

Turn the pork over and stir the sauce half-way through the cooking time.

When done, remove from oven and remove the pork to a plate and cover to rest again. Add the skillet to the stove burner over low heat, then add spinach, and add 1/2 cup to 1 more cup of Half and Half or cream, if needed. Stir until the spinach is wilted and the sauce has thickened and is bubbling. Don’t worry about any curdling, it’s supposed to do that.

Simmering the Sauce and Wilting the Spinach

Remove cinnamon stick and lemon rinds from sauce, and garlic cloves if you want but they are yummy! Serve the pork over the spinach on warmed plates, with plenty of extra sauce to coat.

Braised Pork in Milk with Lemon and Sage over Spinach

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Braised Porcini Mushroom and Beef Ragu Pappardelle

Braised Porcini Mushroom and Beef Ragu

We cleaned out our indoor freezer last weekend, and lo and behold we found a package of meaty soup bones from our 2014 cow. Not to be wasteful, I knew I had to cook those babies low and slow, to extract all the flavor from the bones and preserve any shred of tasty beef hiding amongst the gristle and bone. Yep, I can do this!

Nice Meaty Soup Bones

I had President’s Day off work, and knew I’d be a happy camper just spending the day putzing around the kitchen and cooking, all thoughts of laundry and house chores away from my mind — already completed over the weekend.

This was also a good chance to use up some dried Porcini mushrooms that had been languishing in my bin of assorted bulk spices and what-nots. I looked at the package, fearing they were long expired. Apparently dried mushrooms last a LONG time, as the expiration date was more than a year in the future! Combined with some also-languishing Cremini mushrooms in the fridge, I knew I had the base for a slow-cooked braised ragu. Combine that with some good-quality tomatoes and hearty Pappardelle pasta, and voila! Ragu is served. With lots of fresh-grated Parmesan cheese, of course.

Braised Porcini Mushroom and Beef Ragu Pappardelle

.25 ounces dried Porcini mushrooms
2 to 3 ounces Cremini mushrooms
2 meaty beef soup bones
Ground pepper and salt, to taste, for seasoning beef
2 tablespoons flour
2 tablespoons vegetable oil
1/2 medium onion
8 to 10 baby carrots
1 rib celery
3 cloves garlic, peeled and minced
2 strips of cooked bacon (can also be uncooked)
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
Up to 1 cup good-quality red wine, divided
Mushroom stock (from soaking the Porcini)
Up to 2 cups beef stock, divided
28-ounce can San Marzano peeled tomatoes
3 sprigs thyme
1/4 cup flat-leaf parsley
8 ounces Pappardelle pasta
Good quality Parmesan cheese, for garnish
Additional chopped parsley, for garnish

Soaking the Porcini

Place dried Porcini mushrooms in a glass bowl (I used a Pyrex measuring cup) and pour about a cup of boiling water over them. Top with a folded paper towel to keep mushrooms submerged. (I learned that cool tip from the package of mushrooms!) Allow them to rehydrate for about 20 minutes. Discard paper towel and remove mushrooms, squeezing out the liquid from them. Strain the mushroom stock through a coffee filter into another cup. Set mushrooms and liquid aside.

Preheat oven to 325 degrees.

Place a Dutch oven or other pot with an oven-proof lid on stove over medium high heat. Season the soup bones liberally with ground pepper and some salt, to taste. Dredge soup bones through the flour, patting flour in to coat.

Browning the Soup Bones

Add oil and the bones to the pot, browning on each side for about 4 minutes. Don’t forget the sides! Turn off heat, remove bones and set aside.

Chopped Veggies and Bacon

Add the onion, carrots, celery, and bacon to a food processor (you can also mince these by hand). Pulse until finely chopped.

Next, finely chop the Porcini and Cremini mushrooms.

Porcini and Cremini Mushrooms

Turn heat back on under the pot, and check for amount of oil. Add additional if needed, you’ll want about a tablespoon. Add the vegetable mixture, mushrooms, and cayenne pepper and cook for about 5 to 7 minutes, until softened. In the last minute or so, add the garlic and cook until fragrant.

Cooking the Veggies and Bacon

Next, stir in the tomato paste and 1/2 cup wine, mixing until completely combined. Stir and cook until the wine is reduced by half, about 5 minutes.

Reducing the Wine

Pour in the reserved mushroom stock and about a half cup of the beef stock. Add the can of peeled tomatoes, crushing them with your hands as you add them. Also pour in the liquid from the can. Stir until combined, then submerge the soup bones into the sauce. Bring up to a simmer, toss in the three sprigs of thyme and cover tightly. Place in preheated oven.

Tomato Sauce and Soup Bones Ready to Braise

Cook for three hours, or until meat is tender and falling off the bones. Once tender, remove pot from oven. Remove soup bones to a plate and let cool for about 10 minutes or safe enough to handle.

Shredded Braised Beef

The sauce will have thickened by this time. Stir in up to another cup of beef broth and red wine and bring up to a slow simmer on the stove.

Meanwhile, cook the Pappardelle pasta according to package directions. Reserve some of the pasta water before draining.

Once the beef is cool enough to handle, shred it with your fingers, discarding any gristle/cartilage.

Beef and Mushroom Ragu

Return the shredded beef to the sauce and stir in the chopped parsley. Pour in a small amount of pasta water to further loosen up the sauce. Taste sauce and adjust seasonings, if needed.

Plate the cooked and drained pasta on a platter, then pour the ragu sauce over top. Grate a generous amount of Parmesan cheese over top and sprinkle with additional chopped parsley. Serve on plates or in bowls.

Braised Porcini Mushroom and Beef Ragu

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Braised Chicken in Milk

Braised Chicken in Milk

Sometimes you just have to ignore comments on a recipe and just go with it. This is one I followed some suggestions from the original recipe, and they didn’t work out for me. Plus the fact that my husband insisted he didn’t want “split milk” and that the original instructions stated “you can add a few tablespoons of fat to keep the sauce from curdling” but failed to read on that “the split sauce is actually the point.”

Well I came out with a LOT of sauce that wasn’t split, and it was much too watery. Many readers said they did not have enough sauce and wish they kept the pot covered, which I did. SOOOOO, lesson learned? If you are going to make a recipe from someone as famous in the culinary world as Jamie Oliver, just try it exactly as is and then modify as needed on the next go-round.

However, the chicken was exceedingly moist and tender, and the sauce was delicious even if too much and too watery. For the leftovers, I scraped off the fat that solidified to the top (the butter and olive oil) the next day after refrigerating it and reduced the strained sauce over the stove. BINGO! Split milk curdly sauce.  OMG it was delicious!!! Both me and my daughter ate the leftovers right up. Next go-round with this? Original recipe. I will link to that. My variations are in the recipe below, which is probably not the best help for you. Comments are added to NOT do some things I did. 😉

I served this with homemade mashed potatoes and sauteed spinach with some of the lemon juice from the lemon I zested for this.

Braised Chicken in Milk Ingredients

Braised Chicken in Milk
Adapted from Jamie Oliver’s Chicken in Milk on the Food52 website

One 3 to 4 pound organic chicken (Mine was 3 1/2 pounds)
Salt or Mrs. Dash, to taste
Ground black pepper, to taste
2 tablespoons real butter
2 tablespoons olive oil
1/2 cinnamon stick
3 sprigs fresh sage (use more if you have some, that’s all I had)
Zest of 1 very large lemon, peeled in thick strips with a peeler
10 to 15 garlic cloves, skins left on. (Some of mine were very small)
2 cups whole milk (not half or skim)

Snug Chicken in a Pot!

Preheat the oven to 375 degrees and use a snug-fitting pot for the chicken (My 3 1/2 pound chicken fit snugly in a 3 quart saucepan that had an oven proof lid, however you may not want a lid).

Season the chicken all over with salt or Mrs. Dash and pepper, and fry it in the butter and olive oil. Turn it 1/4 turns until golden-ish all over. This took about 20 minutes.

Browned Chicken

Remove from the heat then put the chicken on a plate. Here was my first mistake. I left the butter and olive oil in the pot. Don’t do that. Remove it for another use, such as sauteing some veggies.

Put your chicken back in the pot with the rest of the ingredients, then cook it covered (DON’T) in the preheated oven for 1 1/2 hours. Baste with the cooking juice when you remember. (I forgot, OY!) However, if you do want more sauce you can partially cover it. I did end up taking the lid off in the last 20 minutes to brown the skin a bit more.

The Rest of the Ingredients Added to Chicken Ready to Finish Cooking

When done, remove from oven, then cut and divide the chicken on to your plates. Spoon over plenty of juice and curds (if you have them!). Serve with wilted spinach or greens and mashed potatoes.

Braised Chicken in Milk Meal

As an aside, here is what the “reduced” gravy after taking out the fat looked like with the chicken in it the next day (I added the chicken after reducing the sauce just to heat the meat back up.) That sauce was WAY better that way. Just remember, curdles aren’t all that bad, even if your spouse disagrees! 🙂

Split Milk and Lemon Sauce Done Right

 

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Braised Pork & Cider Stew

Braised Pork and Cider Stew

This is usually cooked in an oven-proof Dutch oven started on the stove, then placed in the oven for a couple of hours, but mine is still in storage. So I did the next best thing and used the crock pot! Yes, it is slow cooker season. I made this the past weekend, but only just now getting around to posting it.

I really enjoyed the tartness of the cider and it added an entire new level of taste to your standard braised stew. My daughter really liked this, and the husband said he enjoyed the different taste of the stew, then suddenly announced that he no longer likes pork anymore. What??? I think it has to do with the quarter side of beef we just stocked up in our chest freezer. Nonetheless, I’m sticking with this recipe, as I do like the variation from your standard beef stew. The rubbed sage with the apple cider is a winner! Trust me, it is delicious!

Braised Pork & Cider Stew

1.25 pounds pork loin
Ground black pepper, to taste
Mrs. Dash seasoning, or salt, to taste
Flour, for dusting
3 tablespoons olive or grapeseed oil, divided
2 medium potatoes, peeled and cut into chunks
2 sticks of celery, rough chopped
1/2 large sweet onion, rough chopped
8 to 10 baby carrots
1/2 teaspoon rubbed dried sage
1 pint homemade jarred tomatoes, or 1 can diced
2 cups apple cider

Prepping the Pork Loin

Generously season the pork loin with pepper and Mrs. Dash, or salt. Cut the pork into bite-sized pieces, then dust with flour.

Searing the Pork in Batches

In a large skillet over medium-high heat, add two tablespoons of the oil. Sear the pork (in batches if needed) until browned on all sides. Remove and add to the crock pot.

Prepping/Sauteing the Veggies

Add one more tablespoon of oil to the skillet, then add all the chopped veggies. Sprinkle with the rubbed sage and additional ground black pepper. Cook the vegetables for about 10 minutes, stirring occasionally. Remove and add to the crock pot.

Stew in the Crock Pot Ready to Cook

Now add the tomatoes (crushing if jarred) and apple cider to the crock pot and stir all the ingredients to combine. Cook for low on 8 to 10 hours, or on high for 4 to 6 hours. Serve with a thick crusty bread for mopping up all the wonderful juices!

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Roasted Chicken with Potatoes and Tomatoes

Roasted Chicken with Tomatoes and Potatoes

All I wanted was to do was use up a half jar of homemade canned tomatoes my hubby had opened for some other dish the other night before they went bad in the fridge. I also had a ginormous bone-in chicken breast to cook soon. I was glommed down in work and it wasn’t “my turn to cook.” The hubs came into my office and asked if I had any dinner ideas and told him to make something with the tomatoes and chicken. When I went down to the kitchen a couple of hours later, nothing was cooking. Hmmm. Hubs complained he had leave to run our daughter around town for various after-school activities. He said he would make some baked chicken tenders when he got home, but we’d only just had those less than a week ago AND there are no tomatoes in that dish.

Seasoned Chicken and Potatoes

Right after they left the house, I made a quick decision. I grabbed the dutch oven, seasoned the chicken and seared it on both sides, tossed in that half-jar of tomatoes, added one more jar of them, cut up a few potatoes, then threw in some seasonings. Placed it in the oven and said “Dinner will be ready in an hour or so” to nobody except the dog at that point.

Tomatoes and Seasonings

“What, no warm bread?” asked my daughter when she got back when I announced dinner was ready. “Ummm, no. Butter some up from the pantry, OK?”

Now on to the recipe, which by the way, I thought came out delicious but I think the family didn’t want to talk to me that night about whether they liked it or not. But it’s quite easy to prep if you are in a pinch to get  a meal on the table in less about an hour.

Roasted Chicken with Potatoes and Tomatoes

1 pound of chicken, bone-in, with skin
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
2 large potatoes, any kind
1/2 tablespoon butter
1/2 tablespoon olive oil
1/2 cup chicken broth, (or wine)
1 or 2 cans/jars tomatoes, with liquid, diced
2 or 3 cloves of garlic, smashed
Fresh or dried herbs, to taste

Simmering Chicken, Tomatoes, and Potatoes

Preheat oven to 400 degrees. Season the chicken with pepper and Mrs. Dash (any flavor) or salt to taste. If your chicken parts are big, feel free to cut in half (which we did.) Cut the potatoes (skin on is fine) into 2-inch chunks. In a dutch oven, add the butter and oil over medium-high heat. Once hot, add the chicken and sear on both sides for 2 or 3 minutes a side until browned. Remove from pot and set aside to drain. Add chicken broth (or wine, we didn’t have any) to deglaze the pot, stirring up crispy bits. Add the tomatoes, potatoes, garlic, herbs of your choosing (I added some fresh Thai basil and crushed dried oregano) to taste, then bring to a simmer.

Roasted Chicken with Tomatoes and Potatoes

Once simmering, add the chicken pieces back in on top, cover with an oven-proof lid,and put in oven. Cook for 1/2 hour, then remove lid and continue to cook in oven until chicken is done, about 15 to 20 more minutes depending on size of meat. Remove the chicken and potatoes to a large bowl or plate with a slotted spoon, then put the dutch oven on the stove on medium-high and cook tomato mixture down until thickened, about 5 minutes. Pour sauce over chicken and serve with hot warmed bread (or not, HA!) and a vegetable of choice. I made hubby steam up some broccoli. Enjoy!

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