Once again a recipe using my delightfully inexpensive all-natural chicken legs.
three large chicken legs cut in pieces and skinned (or not, to your liking)
2 – 14 oz cans diced tomatoes
1 tbls butter
1 tbls olive oil
head of garlic diced
1 tsp red chili flakes
Salt to taste
3/4 cup white wine (red wine would be good too)
lots of fresh basil (see picture)
5 oz fresh goat cheese round
Brown chicken and garlic in butter and olive oil. Add the wine while it’s on high and let it boil down a tad. Add the tomatoes and the basil salt and red chili.
Cover and put heat to medium or medium low. After about 20 minutes uncover so that some of the juices will evaporate and turn the chicken pieces. Cook for another 20 to 30 minutes.
Once the chicken is done and the sauce has cooked down some add the goat cheese in cut and bits and stir in until melted.
Note: This is not a super thick sauce, it can be runnier than what most Americans consider pasta sauce should look like. In fact Italians do not eat the super thick tomato sauces we often see in America–I tend to cook my red sauces somewhere in the middle of what Italians and Americans like as I’ve been influenced by both cultures. I don’t imagine most of you know my parents are Italian and so I grew up eating as an Italian. All my cooking is very much influenced by my father in particular though both my parents are very good cooks.
Stuff like goat cheese are ingredients I’ve added as my culinary experience grew outside my home. We did not eat goat cheese in my home.