Braised Chicken Breast
Serves 4
Slow cooked Braised Chicken Thighs
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
Ingredients
  1. chicken thighs, skin on and bone-in 4
  2. Olive oil, (divided use) 6 Tbsp. Divided use
  3. Black pepper As needed
  4. Salt As needed
  5. paprika 1 tsp.
  6. granulated onion 1 tsp.
  7. onions, quartered and sliced 2
  8. Fresh garlic minced 6
  9. Italian seasoning 1 tsp.
  10. tomato paste 1 Tbsp.
  11. white wine (optional) ½ cup
  12. chicken stock 1 cup
  13. whole, peeled tomatoes, chopped and juiced reserved, canned 14 oz.
  14. fresh thyme leaves, or flat-leaf parsley 1 Tbsp.
  15. Rice pilaf 4 servings
Instructions
  1. Preheat your oven to 350°.
  2. Add your chicken thighs to a plate or bowl, and pat them dry with paper towel; drizzle over about 1 tablespoon of olive oil, plus a couple of pinches or salt and pepper, the paprika, and the granulated onion.
  3. Place your cast-iron pan or heavy-bottom skillet over medium-high heat, and drizzle in about 2 tablespoons of olive oil; once the pan is very hot, add the thighs in, skin-side down, and allow them to sear for about 6-7 minutes on that first side, until deep, golden-brown; flip, and sear for another 4-5 minutes; remove from skillet, and set aside for a moment.
  4. To that same skillet add the sliced onions, and allow them to saute and become golden-brown; next, stir in the garlic and the Italian seasoning, and once aromatic, add in the tomato paste and cook for about 30 seconds to cook out the raw flavor
  5. Add in the wine (if using) and allow it reduce completely; next, add in chicken stock, along with the chopped tomatoes with juice, and stir to combine.
  6. Place chicken thighs skin side up in a 2 inch -1/2 pan, por the hot vegetables and sauce over the chicken. Cover and bake for 30 minutes. Uncover and cook for 30 more minutes, or until the chicken is cooked through and the skin is extra crispy and a deep brown.
  7. Finish with a sprinkle of fresh thyme leaves or parsley, and serve with an accompaniment to soak up the sauce.
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