Braised Chicken with Tomatoes

    • Prep Time
    • 5 mins
    • Cook Time
    • 55 mins
    • Yield
    • 8 pieces
    • Difficulty Level

This recipe for braised chicken with tomatoes is one that I am sure you will be making over and over again. I cook it in a Dutch oven, which makes anything braised better. The chicken is tender and juicy with so much flavor.

The chicken is first browned to lock in the juices and then braised in a tomato sauce.

Its a great dish for the cooler months, it makes the house smell delicious and homey. My favorite smell. I like to serve this with a potato or polenta which soaks ups that delicious tomato sauce. Enjoy!

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Ingredients

  • 8 chicken thighs and legs on the bone, skin-on
  • 2 tbsp olive oil
  • salt
  • pepper
  • 6 large cloves garlic, cleaned
  • 1 onion, diced
  • 20 oz can chopped tomatoes
  • 1 cup chicken stock
  • 2 sprigs thyme

Instructions

  • 1. Rinse chicken and pat it dry. Season liberally on all sides with salt and pepper.
  • 2. Heat the olive oil in large, heavy sauté pan or Dutch oven with high sides over medium heat. Brown the chicken pieces on both sides in two batches, about 4 minutes per side. Transfer the chicken to a plate and keep warm.
  • 3. Turn the heat down and add the onion and garlic. Cook, stirring frequently, until you can smell it, about a minute.
  • 4. Add canned tomatoes, chicken stock and a large pinch of salt, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen. Add the thyme and then the chicken.
  • 5. Cover the pan and turn down the heat so that the sauce is simmering gently. Cook for about 30 minutes. Serve!

Instructions

  • 1. Rinse chicken and pat it dry. Season liberally on all sides with salt and pepper.
  • 2. Heat the olive oil in large, heavy sauté pan or Dutch oven with high sides over medium heat. Brown the chicken pieces on both sides in two batches, about 4 minutes per side. Transfer the chicken to a plate and keep warm.
  • 3. Turn the heat down and add the onion and garlic. Cook, stirring frequently, until you can smell it, about a minute.
  • 4. Add canned tomatoes, chicken stock and a large pinch of salt, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen. Add the thyme and then the chicken.
  • 5. Cover the pan and turn down the heat so that the sauce is simmering gently. Cook for about 30 minutes. Serve!

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  • Average Rating

    (3 / 5)


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