8 chicken thighs, bone-in and skin-on
4-5 very ripe tomatoes, deseeded and chopped
1/3 onion, chopped
2 cloves garlic, chopped
¼ cup chicken broth
Fresh oregano (or 1 tsp dried)
Salt and pepper
½-1 cup heavy cream
Lots of Fresh basil
1 pkg fresh cheese or beef filled tortellini*
Put on large pot of boiling salted water for tortellini.
Heat a pan over med-high heat with 2 tbsp of olive oil. Season the chicken on both sides with salt and pepper. Get out a bowl and put about 1/2 cup of flour in it, and then dredge the chicken in the flour and place in pan. Turn when golden brown. Let other side get golden brown and then remove from pan. (You don't have to worry about the chicken being cooked all the way through, because it will cook some more in the sauce.) Drain the oil except for about a tablespoon.
Add the chopped onions to the pan and turn heat to medium. Sauté for a few minutes, then add garlic. Sauté for another minute or two then add deseeded chopped tomatoes, and oregano. Let come up to a boil then turn heat down to medium-low and simmer. Add a bit of chicken broth to make it more of a sauce and add chicken back to the pan so they can finish cooking. Put on the lid and let sauce simmer for about 10 minutes, until the sauce has thickened and the chicken is cooked through.
Add tortellini to boiling water.
Remove the chicken from the pan, and add the sauce to a food processor. (You don't have to do this step, but I like a nice velvety smooth sauce so I do. If you like chunks, then skip this step.) Process until it becomes a sauce. Pour back into the pan and pour in heavy cream to blush the sauce. Add a good amount of chopped fresh basil. Taste to see if it needs salt and pepper (or more basil :). When tortellini is done drain and add to the sauce.
Plate the chicken with the saucy tortellini and add fresh basil to garnish. Sautéed spinach is a nice accompaniment to this dish. Delicious!
