Braised Chicken Thighs with Tomatoes and Garlic

Braised Chicken Thighs with Tomatoes and Garlic 8 pieces chicken thighs, or legs or both Salt and black pepper to taste 3 tablespoons extra virgin olive oil 1 tablespoon butter 1/2 cup red wine 1 (28 ounce) can Diced Tomatoes in rich tomato juice 1 (28 ounce) can Peeled Plum Italian Style Tomatoes 3 tablespoons Tomato Paste 1 teaspoon nutmeg Fresh herbs of choice, basil, thyme, parsley, sage, rosemary, chopped 8 garlic cloves, roughly chopped 1 medium onion, sliced Pasta of choice, or rice for serving, cooked and drained 1/4 cup grated Parmesan cheese Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour. Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.