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Chicken legs nestled in a rich red tomato sauce in a white baking dish, garnished with fresh basil leaves, with steamed vegetables on the side.
Stroller Envy

Kid-Friendly Hidden-Veggie Tomato Sauce Chicken Legs

Chicken legs braised in a smooth tomato sauce with blended carrots and zucchini.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 carrot finely grated
  • 1 small zucchini finely grated
  • 2 garlic cloves minced
  • 24 oz tomato passata
  • 1/2 cup water
  • 1 teaspoon Italian seasoning

Method
 

  1. Heat oven to 375°F. Pat chicken dry and season with salt and pepper. Heat oil in a 6-quart Dutch oven and brown chicken in batches for 8–10 minutes total. Transfer to a plate.
  2. Add carrot, zucchini and garlic to pot and cook 3 minutes. Add passata, water and seasoning; simmer 10 minutes until vegetables soften. Carefully blend with an immersion blender until smooth.
  3. Return chicken and its juices to sauce. Cover and bake for 35–45 minutes until chicken reaches at least 165°F away from bone and is tender. Serve with sauce spooned over it.

Notes

Equipment: 6-quart Dutch oven, immersion blender, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.