This isn’t really a recipe, but a cooking technique for what is quite possibly the perfect moist tender chicken. Chicken breasts braise dry stringy and dense. Trust me and try it with thighs and you won’t believe how easy to eat and tasty the much maligned dark meat can be. It’s not just your imagination that many of my dishes are Italian. Everyone loves Italian food and with a name like Susan Maria it isn’t tough to understand why my cooking has a decidedly Italian slant so let’s just go with it. However, you can change this dish to Mexican by using a jar of salsa, and swapping out shredded cheddar cheese and adding a dollop of sour cream. Choose a green salsa ‘verde’ for yet another direction in flavor. In fact, by choosing new varieties of spaghetti sauce and salsa you can eat a different meltingly tender chicken dish every night for a month and not get tired of the same old thing. Serve to your family over angel hair pasta for Italian, white or yellow rice for Mexican. Complete the meal with a green salad.
1 ½ pounds boneless skinless chicken thighs & legs
2 teaspoons olive oil
One 26-ounce jar of Barilla spaghetti sauce, choose brand without chemicals & preservatives
Grated Parmesan cheese
Brown chicken thighs in olive oil, in a large covered skillet, over medium high heat. Remove any excess fat remaining in pan. Add jar of sauce, bring to a boil, cover, reduce heat and simmer until very tender, about 35 to 40 minutes. Serve with plenty of grated parmesan cheese.