Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Chicken in Tomatoes

1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)

Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.

In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.

Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes, bring to boil.

Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.

Marinara Sauce

From Cook’s Illustrated, 3-4/2006, with notes and modifications.

2 cans whole (or diced) tomatoes, packed in juice.
2 tablespoons olive oil
1 medium onion, finely chopped (aim for a cup)
2 medium garlic cloves (pressed is fine)

1/2 teaspoon dried oregano
1/3 cup dry red wine (port also works)
3 tablespoons chopped fresh basil leaves
1 table spoon extra virgin olive oil
possibly a teaspoon of sugar (I didn’t use any)

pour tomatoes and juce into a strainer set over a large bowl. If whole
open tomatoes with hands and remove (discard_ fibrous cores. let
tomatoes drain about 5min. Set aside 3/4 cup tomatoes (I didn’t).
Reserve up to 2.5 cups juice.

Heat olive oil in a large skillet over medium until shimmering.

Add onion and cook until softened and golden, 6-8 min.

Add garlic and oregano and cook until garlic is fragrant.

Add tomatoes and increase heat to med-high. Cook, stirring every
minute until liquid evaporated and tomatoes begin to stick to the bottom
of the pan and brown fond forms around tha pan edges, 10-12min.

Add wine and cook until thick/syrupy, about 1 min.

Add reserved tomatoe juice and simmer.

Reduce to med and cook and loosen browned bits until thick, about 8-10min.

Add reserved tomatoes and food process (or blend) on pulses until desired consistancy.

Add basil and extra virgin olive oil, salt, pepper, and sugar to taste.

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