Contadina® Stove-Top Tomato Braised Chicken

• 12 (6 ounce) bone-in chicken thighs, skin removed, if desired
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 stalks celery, sliced
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 (14.5 ounce) cans CONTADINA(R) Diced Tomatoes, undrained
• 3 tablespoons CONTADINA(R) Tomato Paste
• 1 3/4 cups COLLEGE INN(R) Chicken Broth
• Cooked polenta, pasta or mashed potatoes (optional)

1. Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
2. Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
3. Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
4. Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

chicken, salt, ground black pepper, olive oil, onion, carrots, stalks celery, garlic, thyme, fresh oregano, tomatoes, tomato paste, chicken broth, polenta

Taken from www.allrecipes.com/recipe/235003/contadina-stove-top-tomato-braised-chicken/ (may not work)