Recipes

Recipes · Chicken

Chicken, Thighs, Braised

Chicken · Diabetic Friendly

Chicken, Thighs, Braised
Prep 15 minutes
Cook 50 minutes
Serves Serves 6

Ingredients

  • 6 chicken thighs, skin on and bone-in
  • Olive oil (about 6 tablespoons, divided use)
  • Salt

Black pepper

  • 1 teaspoon paprika
  • 1 teaspoon granulated onion
  • 2 onions, quartered and sliced
  • 6 cloves garlic, pressed through garlic press
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • ½ cup white wine (optional)

½ cup chicken stock

  • 1 (28 ounce / 794 gram) can whole, peeled tomatoes, chopped and juiced reserved
  • ½ cup pitted Kalamata or green olives, or combo of both
  • 1 tablespoon fresh thyme leaves, or flat-leaf parsley
  • Pappardelle, rice, gnocchi, potatoes, or bread to serve as accompaniment

Directions

Preheat your oven to 350°.

  1. 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.
  2. 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.
  3. 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.
  4. Add in the wine (if using) and allow it reduce completely; next, add in chicken stock, along with the chopped tomatoes with juice, and the olives, and stir to combine; nestle the thighs back into the sauce, skin side up, and place into the oven to braise for 45 minutes (uncovered) until the chicken is cooked through and the skin is extra crispy and a deep brown.
  5. Finish with a sprinkle of fresh thyme leaves or parsley, and serve with an accompaniment to soak up the sauce.
  6. Interested in some other braised recipes? Check out these Braised Short Ribs on Garlic Crostini, Polenta with Braised Oxtail Ragu

Nutrition

486 calories