Tomato Penne Chicken Thigh Bake

INSTRUCTIONS:—————————————-

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

Heat oil with 2 tablespoons butter over medium-high in a large skillet (use enough oil to coat the bottom of the skillet)

Season the chicken with salt and pepper; add to oil and brown on both sides about 5 minutes per side then  transfer to a plate and set aside (the chicken does not have to be cooked completely).

To the same skillet add in onion, oregano, basil and crushed red pepper flakes;  saute until the onion is softened (about 3 minutes).

Add in garlic and cook for 1 minute or a little more.

Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; bring to a boil over medium-high heat stirring constantly.

Reduce heat to low and simmer partially covered for about 40 minutes stirring occasionally and seasoning with with salt and pepper about halfway through cooking time.

Meanwhile cook the penne in boiling water until just al dente (try to under cook  as it will cook more in the oven I cook only to halfway) drain.

Line the bottom of the dish with cooked pasta then sprinkle the top of the pasta with about 1/3 cup grated Parmesan cheese (can use more Parmesan cheese).

Arrange the browned chicken pieces skin side facing up on top of the cooked pasta.

Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.

Mix the mozzarella cheese with remaining 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.

Bake for about 40 minutes or until the chicken is cooked and the sauce is bubbly.