Pan-braised chicken thighs in tomato broth is a hearty and flavorful dish that is perfect for a weeknight meal. The chicken is cooked in a skillet until golden brown, then braised in a flavorful tomato broth until tender. The result is a moist and juicy chicken that is infused with the flavor of the tomatoes. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Here are our top 6 tried and tested recipes!
TOMATO BRAISED CHICKEN THIGHS
This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
- Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
- Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.
Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g
PAN BRAISED CHICKEN THIGHS IN TOMATO BROTH RECIPE - (4.7/5)
Provided by á-14060
Number Of Ingredients 11
Steps:
- Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste. 2 Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate. 3 Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving. 4 Tips: - Replace the wine with chicken stock for a kid-friendly dish. - Instead of escarole, try spinach or kale!
EMERIL'S BRAISED CHICKEN THIGHS
"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 13
Steps:
- Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
- Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
- Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
- Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
- Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.
ONE-POT BRAISED CHICKEN WITH COCONUT MILK, TOMATO AND GINGER
Bone-in chicken thighs are a favorite go-to for weeknight meals, as they cook relatively quickly, are versatile and impart a lot of flavor in a short amount of time. Here, they are browned, then braised in a fragrant tomato-coconut broth flecked with ginger, garlic, cumin and cinnamon. The result is a rich, stew-like dish, which works nicely served over white rice. By cooking the rice as the chicken finishes braising, you can get everything on the table at the same time. A good squeeze of lime is not required, but it does give the dish a bright finish. Serve any remaining sauce at the table, with crusty bread for sopping.
Provided by Colu Henry
Categories dinner, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken thighs dry and season with salt and pepper. In a deep 12-inch skillet, heat the oil over medium-high. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic, ginger, cumin, cinnamon and red-pepper flakes, and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the tomatoes with their juices and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Simmer, uncovered, until the chicken is cooked through and the sauce has thickened slightly, 15 to 20 minutes. Season to taste with salt and pepper.
- Divide the rice, if using, among bowls and plate the chicken on top, spooning additional sauce over it. Scatter with cilantro and a squeeze of lime, if you like.
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
BRAISED CHICKEN THIGHS WITH ROSEMARY AND BACON
Delicious and quick, with ingredients usually on hand. Very savory, and a good way to extend a recipe for a family. My husband absolutely loved this! He had seconds, I had to save a piece back for me to take for lunch to work! Good served with hot noodles or rice to absorb the sauce.
Provided by cherylbrn
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.
- Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.
- Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.
- Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 330.3 calories, Carbohydrate 8.8 g, Cholesterol 79.7 mg, Fat 20.5 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 636.2 mg, Sugar 4.4 g
Tips:
- Use a Cast Iron Skillet: A cast iron skillet is the ideal pan for this dish, as it provides even heat distribution and retains heat well.
- Sear the Chicken Thighs: Before braising, sear the chicken thighs in the skillet over medium-high heat. This will create a flavorful crust and help lock in the juices.
- Use a Variety of Vegetables: Feel free to mix and match different vegetables in this recipe. Some good options include onions, carrots, celery, bell peppers, and zucchini.
- Add Herbs and Spices: To enhance the flavor of the dish, add your favorite herbs and spices to the tomato broth. Some good options include thyme, rosemary, oregano, basil, garlic powder, and onion powder.
- Simmer for at Least 30 Minutes: Allow the chicken thighs to simmer in the tomato broth for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve Over Rice or Pasta: This dish can be served over rice, pasta, or mashed potatoes. It is also delicious served with a side of crusty bread.
Conclusion:
Pan-braised chicken thighs in tomato broth is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the tomato broth is rich and flavorful. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love