Serves 6

Prep time 20 min.

Cook time 25 min.


12 bone-in chicken thighs, (about 5 lb.) skin removed, if desired 

1 tsp. salt

1 tsp.  ground black pepper

1 Tbsp. olive oil

1 medium onion, diced

2 carrots, diced

2 stalks celery, sliced

2 Tbsp. chopped garlic (about 4 cloves)

1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme

1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano

2 cans (14.5 oz. each) Contadina® Diced Tomatoes, not drained

3 Tbsp. Contadina® Tomato Paste

1 3/4 cups College Inn® 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°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.

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