Something about tomato soup is comfort food and making a dish with this creamy tomato sauce always feels the same way to me. This is such a fancy little dish that is so easy to create at home. In fact, this dish was so good, I was glad for the extra sauce because I tipped my bowl up to drink what was left! I added eggplant to this dish in an attempt to use it up from my CSA box and I must say, it’s the best way I’ve had eggplant ever! I confess that eggplant is NOT one of my favorite vegetables because I haven’t found a way to enjoy it.
Creamy tomato sauce goes great with chicken and just about any veggies you like to throw it. You can even cook your chicken in the sauce but I like to enjoy the crispy skin so I opted not to do this, plus the crispy skin adds an additional texture to the dish. All you need for this dish is butter, onions, garlic, tomatoes, and cream. Basil and red hot pepper is optional but I think those 2 ingredients is what takes this dish up another notch! Here’s the recipe. Bon appetite!
Ingredients
- 2 whole chicken legs (roasted in the oven)
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- dash red pepper flakes
- 1 pint of whole tomatoes
- 1/2 cup heavy cream
- 1/2 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 oz sliced mushrooms
- 1 eggplant sliced (I used eggplant and mushrooms, but you can use any veggie here)
Instructions
- Salt and pepper your whole chicken legs and bake them at 350F for 40 minutes. The skin should be nicely browned and crispy.
- Melt 1 tablespoons of butter in a large skillet over medium-high heat.
- Cook onion, mushrooms, garlic and red pepper flakes until onions are tender, about 5 minutes. Add undrained tomatoes and sliced veggies and simmer for 5-7 minutes until is cooked through.
- Stir in cream and cook until slightly thickened. Remove from heat. Add basil, salt and pepper.
- Ready to serve!
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