Today I spent some time blanching vegetables and freezing them as our summer produce haul starts to slow down. We’d been so busy over the past month that we must have had about 3 weeks worth of veggies that were just piling up! We did have a ton of tomatoes, and I thought I’d try to make up a recipe where I stewed some chicken in the famous “veggie-fruit”. It turned out pretty darn good, I have to say. 
I’ll have to try it in the dead of winter, when we’re out of CSA tomatoes and have to use the canned ones from the store…
Chicken Stewed in Tomatoes
Ingredients:
2 tbsp olive oil
1 whole chicken, cut up into 8-10 pieces
salt and pepper
1 med onion, diced
5-6 cloves of garlic, minced
1 cup chicken stock
about 3 lbs roma tomatoes, diced (or 2-28 oz cans of crushed tomatoes)
1 tbsp rosemary
3/4 tbsp thyme
1/2 tbsp basil
1 bay leaf
1 small can (or more) tomato paste, to desired thickness
egg noodles (prepared) and bread to serve with meal
Directions:
1. Heat oil over medium high in large dutch oven. Season chicken pieces with salt and pepper. Brown in batches; remove from pan and set aside.
2. Turn heat to medium. Add onions to pan, cook 3-4 minutes. Add garlic, cook 1-2 minutes, stirring frequently. Deglaze with chicken stock.
3. Add tomatoes, rosemary, thyme, basil, bay leaf, and browned chicken. Bring to boil and reduce heat so that stew simmers. Cook for about 30-45 minutes.
4. In last 15 minutes, add tomato paste. Stir in to combine.
5. serve over noodles and with bread for dipping. MMMMMMM.
