Braised Chicken Breast
Serves 4
Slow cooked Braised Chicken Thighs
Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
  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
  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