There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit, one he learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one Sifton learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas.

cooking.nytimes.com

Serves 4-6

INGREDIENTS
FOR THE CHILI CON CARNE
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

FOR THE ENCHILADAS
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

INSTRUCTIONS
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes

It’s true that cooking dried beans may not sound that appealing—they can’t compete with canned when it comes to convenience. But for recipes where beans take centre stage, dried are well worth the extra time and effort. By adding your own seasonings from the start to the Pizza Beans, you can impart big flavor and control the salt levels. (Canned beans contain added salt, which you can partially remove by draining and rinsing them, but it’s worth keeping in mind if you are looking to reduce your sodium intake.)

Dried beans lend themselves well to batch cooking, since it’s easy to cook up a large quantity at once, and you can freeze them after cooking to add to future meals. They also yield a cheaper cost per serving than canned. Another benefit to dried is texture: Dried beans maintain their shape better during cooking, while remaining soft and creamy on the inside, whereas canned beans tend to turn mushy and break down.

Serves 6

INGREDIENTS
1 lb (454 g) large lima, butter or gigantes beans soaked in cold water for 4-8 hours, or overnight in fridge
¼ cup olive oil
1 medium onion, chopped
4 garlic cloves, thinly sliced
½ tsp fennel seed
½ tsp chili flakes, plus more for topping
4 cups water
1½ tsp kosher salt
2 dried bay leaves
1 sprig fresh oregano
1 can whole, peeled San Marzano tomatoes, liquid drained
A handful of cheese for topping (optional)

INSTRUCTIONS
Heat olive oil in a large pot over medium-low heat. Add onions and cook until translucent and beginning to brown, 5 to 8 minutes. Add garlic, fennel and chili flakes and cook 2 to 3 minutes more. Add drained beans, 4 cups of water, salt and bay leaves. Bring to a boil then reduce to a simmer and cook, keeping at a gentle simmer until beans are tender, 45 minutes to 1 hour.

Add tomatoes, breaking up with your hands, and cook over medium heat, stirring occasionally until liquid is thickened, tomatoes begin to break down and beans are very tender, 25 to 30 minutes. Season with more salt, if needed.

Serve beans topped with your favourite cheese, fresh oregano or basil leaves, some crusty bread and a drizzle of olive oil.

TIP
You can substitute two 15-ounce cans of lima or cannellini beans for dried. After you cook the garlic, fennel and chili flakes in Step 1, add the canned beans and move directly to Step 2.

Shrimp Stew is made with traditional Greek ingredients Ouzo and Feta.

Serves 3-4

gustotv.com/recipes

INGREDIENTS
4 tablespoons (60 ml) olive oil
1 red onion, finely chopped
2 garlic cloves, minced
14 large shrimp, peeled and deveined
½ teaspoon (2.5 ml) dried oregano
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) pepper
½ cup (2.5 ml) ouzo
1 ½ cups (360 ml) chopped tomatoes
4 ounces (114 g) feta cheese, cut into cubes, portion reserved for garnish
1 tablespoon (15 ml) minced parsley, for garnish
Rustic bread to serve

INSTRUCTIONS
Heat olive oil in skillet.

Add red onion and garlic and fry until soft.

Add shrimp, oregano, salt and pepper, and cook 1 minute.

Deglaze with the ouzo (Note: pan will flame up so be careful).

Cover pan with lid to put out flame.

Add tomatoes to the skillet and simmer until reduced.

Add feta.

Remove from heat and stir.

Top with minced parsley and reserved feta.

Serve hot with slices of rustic bread

Cast iron pan pizza is a tasty alternative to pizzas made on a steel, or in a pizza-specific pan. This recipe uses our classic New York pizza dough, plum tomatoes, block mozzarella, and Pecorino Romano cheese, and since it’s made in a cast iron pan, it holds up well to adding any additional toppings you’d like!

Serves 8

sipandfeast.com

INGREDIENTS
For the dough:
3 ¼ cups (406 grams) bread flour
½ teaspoon (2 grams) instant yeast
1 ½ teaspoons (8 grams) fine sea salt
1 teaspoon (4 grams) sugar
9 ounces (260 grams) cool water
1 tablespoon (14 grams) olive oil

For the cast iron pizza:
1 ~24 ounce dough ball from above
12 ounces crushed plum tomatoes drained of excess liquid
10 ounces low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely
2 tablespoons Pecorino Romano grated
6 tablespoons olive oil divided
2 cloves garlic minced
½ teaspoon kosher salt
1 teaspoon Sicilian oregano

INSTRUCTIONS
For the dough:
Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours, but preferably 1 day before using.

For the cast iron pizza:
Coat the bottom of a 12-inch cast iron pan with a ¼ cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You might not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.

After 2 hours the dough should have filled the pan. If not, just press it into the sides of the pan with your fingers once more. Again cover with plastic and at this point, preheat the oven to 550f and set the rack to the middle level.

Drain the crushed tomatoes of any excess water. You will need approximately 1 ½ cups of drained tomatoes. Add a ½ teaspoon of kosher salt to the tomatoes and set aside. Mix the minced garlic with 2 tablespoons of olive oil and set aside.

Remove the plastic from the pan and if required press the dough into the edges. Spread the sauce to the edges of the dough and top with the mozzarella.

Drizzle the garlic oil all over the top of the pizza.

Bake the pizza for 14 minutes then remove it from the oven and top it with the Pecorino and oregano. Return to the oven and cook for another 1-2 minutes.

If the pizza’s bottom is not brown enough, simply cook the pizza in the pan over medium heat until the bottom is browned to your liking. Make sure to check frequently to not burn the pizza!

The total cooking time will be approximately 15-18 minutes. Let the pizza sit for 5 minutes before cutting and serving.

Notes
– Different size pans can be used with the same size dough ball. This recipe will yield a thick 12-inch cast iron pizza or a thinner 14-inch pie. If using the 14-inch pan, you might need to stretch it a bit more and the pizza will cook in about 12-14 minutes versus 15-18. You will also need a bit more cheese and sauce.
– The dough can be cold fermented for as little as 12 hours in the fridge, to as long as 72 hours.
– The dough can be made in a stand mixer. Knead at low speed for 5-7 minutes then ball the dough and place it in an oiled tightly covered container overnight.
Cooking time will vary depending on the exact oven temp but should be around 15-18 minutes.
– If the bottom of the pizza isn’t brown enough, simply heat the pan over medium heat and cook to your liking.

Of all the wonderful recipes Marcella Hazan created, our all-time favorite is this quick-cooking Swordfish Sicilian-Style, where an oregano-infused sauce imparts bright flavor to hot-off-the-grill steaks. The secret is pricking holes in the fish so the lemony dressing seeps in.

Serves 4-6

foodandwine.com

INGREDIENTS
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 pounds swordfish steaks, cut 1/2 inch thick

INSTRUCTIONS
Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.

Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Chef Michael Bonacini knows that in Liguria, they love their fish, and no fish dish more so than this salt-crusted snapper! The salt dome ensures the fish is perfectly seasoned and stays moist as it bakes, making it a show-stopper at any dinner party.

Serves 2-4

gustotv.com/recipes

INGREDIENTS
1x 2 ½ – 3 pound (1.13-1.36 kg) snapper, cleaned and scaled
2 tablespoons (30 ml) olive oil, plus more for serving
½ teaspoon (2.5 ml) ground black pepper
2 sprigs rosemary
2 sprigs oregano
3 sprigs parsley
2 cloves garlic, thinly sliced
6 cups (1.4 L) coarse sea salt
4 egg whites
Zest of 1 lemon
1 lemon, cut into wedges

INSTRUCTIONS
Preheat oven to 350 F (175 C).

Rinse the fish under cold running water and pat dry with paper towels, inside and out.

Rub the exterior and interior of the fish with olive oil. Fill the cavity of the fish with rosemary, oregano, parsley, thinly sliced garlic, and ground black pepper.

Whip egg whites to stiff peaks. Fold egg whites and lemon zest in with salt. The mixture should have the consistency of wet sand.

On a baking sheet lined with tinfoil, form a layer of salt with about half of the salt mixture. Place fish on top of bed of salt and cover with the remaining salt mixture. Pat the salt down and shape firmly around the fish. Bake fish for 40-45 minutes.

Let fish sit for 10 minutes before cracking salt cast with fork. Remove fillets of fish, drizzle with olive oil, and serve with fresh lemon wedges.

Sausage and peppers rigatoni is where it’s at! Sweet bell peppers, fragrant fennel sausage, onions, Sicilian oregano, and olive oil. A winning combination at any time. But throw in some tomatoes, Pecorino Romano, fresh basil, and toss it all together with pasta and you’ve got a crazy good super easy meal that pleases even the pickiest eaters.

Serves 6

sipandfeast.com

INGREDIENTS
1 pound rigatoni or penne, ziti, etc
1 ½ pounds Italian sausage
⅜ cup extra virgin olive oil
6 cloves garlic sliced
2 large red bell peppers or any color you like, sliced
2 large green bell peppers or any color you like, sliced
1 large onion sliced
¾ cup water for steaming veggies
3 ounces tomato paste
1 28 ounce can plum tomatoes hand crushed or blender pulsed
2 teaspoons Sicilian oregano or Italian oregano
salt and pepper to taste
¼ cup Pecorino Romano grated
¼ cup basil leaves hand torn
1 cup reserved pasta water will not need all of it

INSTRUCTIONS
Preheat oven to 450f. Roast the sausage links for approximately 25 (flipping halfway through) minutes or until cooked through and browned. Slice the sausage on a bias into ½” thick pieces once cool enough to handle.

Meanwhile, heat a very large pan to medium-low and add the olive oil and garlic. Once the garlic turns golden add the peppers and onions and mix to coat with the oil. Pour the water into the pan, cover, and cook over medium heat until soft.

At this time bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.

After 15 minutes of cooking, remove the lid from the peppers and continue to cook over medium heat until most of the water evaporates and the peppers are very soft.

Once the water has mostly evaporated, add the tomato paste and cook for 5 minutes, stirring frequently. Next, add the crushed plum tomatoes and bring the sauce to a simmer.

Add the sliced sausage links to the sauce and continue to simmer. Season the sauce with the oregano and begin to boil the pasta.

Cook the pasta to 1 minute less than al dente, drain and add to the sauce. Cook until the pasta is just al dente then turn off the heat. Taste test the sauce and season with salt, pepper, and more oregano if desired to taste. Add the Pecorino and stir to incorporate. Finish with hand-torn basil and serve immediately. If the pasta is at all dry add a couple of ounces of reserved pasta water to loosen it up.

Note:
– If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.

Regarding Texas Red Chili, one thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice. Today the Original Terlingua International Chili Cookoff doesn’t allow them either so you can taste the chili and the meat.

Chili is even the State Dish of Texas – 1977.

NOTES:
– Use 4-5 ancho and around 12 guajillo chilis – don’t go by weight
– Save the chili water to thin out the chili while cooking – that roux is pretty thick. Probably used 2-4 cups
– Cook the chili around 6 hours or so. Partially cover the pot, and stir occasionally and add the chili water
– Use a combo of 32 oz of beef and chicken broths
– That’s a lot of flour – may want to decrease that and use masa harina instead of flour or a combo
– Freeze-dried chilis seem to work – serranos can be spicy – maybe use a chipotle or 2

Serves over 4

meatchurch.com

INGREDIENTS
3-4 lbs of stew meat, cubed (sub chuck roast, brisket or game meat)
5 oz dried ancho chili (~4 chilis)
16 oz dried guajillo chili (~12 chilis)

1st spice dump:
2 Tbl garlic powder
2 Tbl onion powder
1 Tbl black pepper
3 cubes of beef bouillon
2 packets of Sazon Goya Coriander & Annatto (or whatever amount of coriander you want)

2nd spice dump:
1 Tbl Cumin
½ tsp Mexican Oregano (sub regular oregano)

Other:
16 oz of chicken broth/stock
16 oz of beef broth/stock
3 serrano peppers, whole
½ Cup flour
2 Tbl, lard (manteca), sub ¼ C, olive oil
3 cloves garlic
½ Tbl salt

INSTRUCTIONS
Prepare your spice dumps:
Mix spice dumps #1 and #2 and set aside.

Prepare the chilis:
Stem and seed the all the dried chilis. Place in a skillet on medium high heat and toast the chilis. Flip and stir until fragrant. Remove chilis and place in boiling water. Once chilis are soft, remove from the water and set aside.

Prepare the chili:
In a hot skillet, heat ¼ cup of olive oil until it fries a pinch of flour. Mix in ½ C of all-purpose flour and stir vigorously.

Once it gets to a golden color, add a 16oz of chicken stock to this blonde roux and bring to a simmer.

Now add the roux, chilis, 3 cloves of garlic and a ½ T of salt to a blender and blend until smooth. This is now your chili sauce. Set aside.

Brown the meat:
Add some lard or olive oil to a dutch oven or heavy cast iron skillet. Brown the cubes of meat over medium high heat for 6-8 minutes. Brown in 2 batches if necessary, so as not to overcrowd the pan. Drain off excess grease.

Reduce heat to medium and add your chili sauce and beef stock. If you used a cast iron skillet you will need large pot to continue.

Cook the chili:
Add spice dump #1. Then float the serrano peppers.

Bring to a boil. Reduce heat to a simmer for 45 minutes.

Add spice dump #2. At this stage taste test it.

Simmer for at least another hour stirring occasionally. The chili will be “done” at this point although you can simmer it all day.

Remove from the heat. Enjoy

Here’s another version from the same company – they were plugging their spice mix

Makes around 7 quarts

meatchurch.com

INGREDIENTS
2 lbs of ground meat (Venison also great, Matt’s fav)
1 lb of HOT breakfast sausage
1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
3 medium red onions, chopped
1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
2, 28oz can crushed tomatoes with juice
1, 28oz Italian Style diced tomatoes with juice
1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
2 Beers. 1 for the chili and 1 to drink while you’re making it.
6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

Garnish
Shredded Cheese
Fresh Jalapeños
Chopped White Onions

Tools
Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven.
Large Skillet (to sauté the veg)
1/3 C, Olive oil

INSTRUCTIONS
Prepare the chili:
Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can [that can be a lot of heat]). This is a lot of onion, so you may have to cook in 2 batches if you don’t have a really large skillet.

Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your slow cooker or dutch oven.

Dice the chuck roast into small pieces. Brown the meat in the same skillet. We are going to simmer this chili all day so you just need to brown it and get some char on the outside. Remove from skillet and place the meat in your slow cooker or dutch oven.

Cook the ground meat and breakfast sausage completely in the same skillet. Drain the fat and place all of the meat in the slow cooker or dutch oven.

Mix the chili:
By this time you already have the meat, onions, garlic and adobo peppers in your slow cooker or dutch oven. Now add the 3 cans of tomatoes with the juice, 1 beer and 6 T of Meat Church Texas Chili Seasoning. Mix thoroughly.

Cook the chili:
The ingredients are already cooked at this point, [stick a whole jalapeño in the middle of chili] but we will simmer this chili all day to break down the meat and meld the flavors together.

If you are using a slow cooker you can run this 6 – 8 hours on low. Stir it periodically throughout the day if you can.

If you want to smoke this chili you can run it at 250 degrees in a smoker or pellet grill for 6-8 hours. I leave the lid off for 4-5 hours stirring on the hour. I cover the last couple hours.

Remove from the heat. Allow it to cool. Garnish and enjoy with some cornbread!

Chicken fra Diavolo is a one-pan spicy and flavorful dish that’s made with chicken thighs that are seared until crispy and finished in a garlicky tomato sauce that gets its heat from Italian long hot peppers and crushed red pepper flakes.

Serves 6

sipandfeast.com

INGREDIENTS
3 pounds chicken thighs trimmed of excess fat [use cut up whole chicken]
2 teaspoons dried oregano
salt and pepper to taste
¼ cup olive oil divided
1 28 ounce can plum tomatoes hand crushed or blender pulsed
3 ounces tomato paste
3 large long hot peppers seeded and chopped
12 cloves garlic chopped
½ cup dry white wine
1 tablespoon lemon juice
1 teaspoon crushed red pepper flakes see notes below
3 tablespoons parsley minced

INSTRUCTIONS
Preheat oven to 375f and set the rack to the middle level.

Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 6 minutes, then flip and cook for 3 more minutes. Place cooked chicken on a plate and set aside. Work in batches and do not crowd the pan while searing.

When finished cooking the chicken, turn the heat to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden.

Taste test the peppers. If they aren’t too spicy add red pepper flakes to taste. Otherwise, omit the red pepper flakes and move on to the next step.

Next, add the tomato paste and cook for about 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 2 minutes add the plum tomatoes and the lemon juice and stir together. Bring the sauce to a simmer and cook for 5 minutes to reduce some of the liquid from the tomatoes.

Place the chicken thighs into the pan skin side up and bake in the oven until cooked through. It should take about 30 minutes for the chicken thighs to reach 175f. Use a meat thermometer to make sure they are at least 175f.

Remove the chicken once fully cooked and taste the sauce. Adjust salt and pepper to taste and mix in the parsley. Serve with grated cheese and crusty bread to mop up all of the sauce.

Notes:
Chicken thighs should be cooked to at least 175f due to dark meat having more connective tissue that needs to break down. The exact cooking time will vary, so use an instant-read thermometer for precision.

Long hots are sometimes very spicy but occasionally have almost zero heat. For this reason, adjust hot red pepper flakes to taste.

Leftovers can be saved for up to 3 days in the fridge or 3 months in the freezer. Reheat in the oven at 350f until warmed through.