Pollo in Salsa Rosa {Chicken in Pink Sauce}

Posted by Paula in All Recipes, Main Course, Poultry | 7 comments

Go ahead and get your baguette ready. This is one saucy chicken dish. This is a perfect go-to weeknight dinner because after you’ve browned the chicken it pretty much cooks itself. Freeing you up to, well perhaps enjoy a glass of wine and sit down and put your feet up for a change ; ) Okay well that usually doesn’t happen at my house BUT it sounded good didn’t it. What it does do is afford me the luxury of getting other things done while my dinner is cooking away.

And that is my idea of a good thing : ) You might even want to whip up a RISOTTO to go with. Creamy dreamy risotto along with this saucy chicken. Yes please ; )

Baci!

Pollo in Salsa Rosa {Chicken in Pink Sauce}
What you’ll need:
4 tablespoons unsalted butter
4-6 bone in chicken thighs
salt/pepper
15.5 ounces tomatoes – diced
3/4 cup chicken stock {more if necessary}
3/4 cup whole milk

What to do:
1. Into a deep sided pan melt butter over medium-high heat. Add chicken thighs, skin down, season with salt and pepper. Cook until browned on all sides. Turning as necessary.

2. Remove chicken from pan, drain excess fat from pan and discard. Return chicken to pan and add: tomatoes, chicken stock and milk. Season with salt/pepper. Mix to combine. Reduce heat to medium-low and allow to cook for approximately 30-40 minutes OR until chicken is cooked through and sauce has thickened. If necessary add more stock.

3. Once chicken is cooked through, transfer to serving plate. Transfer sauce into your blender and pulse until smooth. Pour sauce over chicken and serve immediately.

Buon Appetito!