Details here: http://thepioneerwoman.com/cooking/chicken-with-tomatoes-and-garlic/ We generally followed this recipe except: first, we used 2 bone-in, skin-on chicken breasts (each cut into three pieces) and 6 drumsticks. Second, we added a shallot (rough cut) and sautéed it with the chicken in butter and oil. Third, for fresh herbs, we used one large sprig each thyme and rosemary (from our freezer). Third, to thicken the sauce at the end, we added 3 more Tbsp tomato paste; however, this flattened the flavor, which we then had to balance with a dash each of: traditional balsamic vinegar, fruit-infused white balsamic vinegar, apple cider vinegar, sugar, crushed red pepper flakes, and 1 Tbsp unsalted butter to smooth out the sauce. We served this over gemelli pasta. This dish, while not technically Italian, has Italian flavors. (Mar. 2018)
Cooking Adventures 