Leftovers offer a challenge for me, especially if there isn’t much to work with. Sometimes I feel like Robert Irvine from Food Network’s, Dinner Impossible, where I’m faced with limited resources and pressed for time to create a meal.
After a peek into my freezer (since I don’t have much fresh produce to work with), I found a freezer bag of bruschetta topping I didn’t have the heart to throw out from a previous party. Luckily, I had some chicken thighs anxiously awaiting to be cooked up. So for dinner I united the two to create my braised bruschetta chicken thighs and served it with spinach risotto. 
Here is the recipe for my bruschetta topping which I used for this dish:
1 pint sweet ripe grape tomatoes, quartered
1/2 small red onion, finely diced
1 handful fresh basil leaves, chiffonade
salt & pepper to taste
1/4 cup of red wine
2 tablespoons extra virgin olive oil
1/2 cup shredded parmesan cheese
1/2 small red onion, finely diced
1 handful fresh basil leaves, chiffonade
salt & pepper to taste
1/4 cup of red wine
2 tablespoons extra virgin olive oil
1/2 cup shredded parmesan cheese
Combine the above ingredients and serve on top of toasted italian bread for bruschetta…
Or use it to make my braised bruschetta chicken thighs:
Or use it to make my braised bruschetta chicken thighs:1 pkg of chicken thighs, trimmed of side fat
extra virgin olive oil to coat bottom of pan
1 onion, sliced
3 cloves garlic, minced
1 tablespoon italian seasoning
garlic powder
onion powder
salt & pepper
1 onion, sliced
3 cloves garlic, minced
1 tablespoon italian seasoning
garlic powder
onion powder
salt & pepper
In a dutch oven over medium heat, add olive oil.
Saute garlic and onions until softened.
Season chicken thighs with seasonings.
Push garlic and onions aside and place chicken skin side down in pan.
(You can push the garlic and onions on top of the chicken to allow the chicken maximum contact with the bottom of the pan to brown.)
Allow chicken to brown for a few minutes.
After chicken has browned nicely, add the bruschetta mixture on top.
Lower the heat to low/medium and cover.
(You can push the garlic and onions on top of the chicken to allow the chicken maximum contact with the bottom of the pan to brown.)
Allow chicken to brown for a few minutes.
After chicken has browned nicely, add the bruschetta mixture on top.
Lower the heat to low/medium and cover.
Allow chicken to braise over low heat for 30-45 minutes.
You can serve this with a side of pasta, rice, or even risotto.
I served my bruschetta chicken thighs with my spinach risotto.
My husband loves risotto and this seems like a lighter versions (without all of the cheese). I’m going to have to give this a try!