Tomato Braised Chicken Thighs

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In case you didn’t notice from my “lack” of tomato recipes, I REALLY love tomatoes and any recipe where they are the star. I mean, they’re fresh, fragrant, sweet and juicy. What is not to love? Braised chicken thighs marry the summer vibes of tomatoes with the rich, decadent flavors of fall.  Even better, the result of these flavors make the sauce the most addicting vessel for dipping crusty bread. Don’t have fresh tomatoes? Use canned! They have all the flavor you need for this recipe and are easy to find in the cooler months. If you’re looking for a winner winner chicken dinner (yes, I just went there), look no further than this recipe for tomato braised chicken thighs!


Ingredients

2 pints heirloom cherry tomatoes, half whole and the remaining halved (if fresh tomatoes are unavailable, diced canned tomatoes work well)
1 tablespoon tomato paste
2 shallots, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons olive oil
1 1/2 cups chicken stock
4-5 sprigs of thyme
5 chicken thighs, bone-in and skin-on
2 tablespoons parsley, chopped
Salt/pepper
Crusty bread, for serving (optional)


1. Heat the olive oil over medium-high heat in a large cast iron skillet.

2. Season the chicken thighs with salt and pepper.

3. Place the chicken thighs in the hot pan, skin-side down.

4. Cook until golden, about 4-5 minutes, and flip, cooking for an additional 2 minutes. Remove the chicken thighs from the skillet.

5. Reduce the heat to medium and add the garlic and shallots. Cook for 1 minute, stirring constantly.

6. Add the tomatoes, salt, pepper, parsley and sprigs of thyme. Sauté for 8 minutes. Add the tomato paste and cook for an additional 1-2 minutes.

7. Add the chicken stock. Cook for 5 minutes.

8. Reduce the heat to low. Place the chicken thighs in the skillet, skin-side up. Cover loosely with foil or a lid. Note: be sure to leave an opening for heat release. Simmer the chicken thighs for 30-35 minutes.

9. Remove the skillet from the heat. Optional: garnish with finely chopped parsley. Serve with crusty bread and enjoy!


Elizabeth Canas