Braise
Braised Chicken Thighs With Tomato & Garlic
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67 Reviews
CatFamily
March 20, 2024
Turned out perfectly. Cut the recipe in half for 2 people. Used Italian seasoning as I did not have fresh or dried thyme. I used fire roasted tomatoes. Very flavorful for a simple quick dinner.
Tim L.
October 8, 2022
By failing to properly follow this recipe I accidentally taught myself to make chicken stew. Years later I substituted chicken for pork and figured out how to make chili. These days I make things like taco meat and white chicken stew all using the experiences I accumulated years ago failing to make this extremely simple recipe. One day perhaps I’ll finally get it right. 11/10.
Sherri S.
October 8, 2022
This is a great hearty, tasty meal. I used boneless thighs and added a bit of fresh basil at the end, otherwise followed the recipe and is making for great leftovers (I doubled it).
Wtnpicker
June 27, 2022
This was completely tasteless! I followed just as written and it was a complete waste of my time.
VeraP
January 27, 2022
Made the dish last night. Confirm that quality of ingredients matters. My canned tomatoes were too acidic. I added a couple of pinches of sugar and that made the sauce delicious. I will definitely add sugar to the list of ingredients.
Jason S.
December 10, 2020
This recipe is great. The only change I made is I cooked the thighs skin side down on a skillet for 15 minutes to get a nice crispy skin, then made sure the sauce didn’t boil over the skin on the thighs when in the pan(I also cooked uncovered in the pan - it came out perfectly fine). I also added 1/2 a yellow onion, diced, in with the garlic and
sonomagal
September 26, 2020
With a enormous garden tomato harvest I made several rounds of spaghetti sauce for the freezer; but then I just made tomato sauce too. It has onion and garlic, tomatoes and a bit of wine, so I thought why not use that? I followed the recipe but added my chunky sauce, some capers, additional garlic, and some dry vermouth, I didn't have white wine. Deglazed the pan with the vermouth, added the tomatoes, capers and salt and pepper. Set it to cook as directed. It was so GOOD!!!
FrugalCat
September 26, 2020
I used those fire-roasted diced canned tomatoes. Endlessly riffable- I'm thinking adding olives next time. Or capers. Or mushrooms. Or artichoke hearts. Or onions.
aroset
July 14, 2020
This was delicious exactly as written! Can't believe I waited so long to try it but will be in regular rotation from now on.
Eliza
May 3, 2020
This is a fabulous recipe. I used fresh tomatoes instead of canned, as I had some that had to be used. I will make this again. I may try adding wine to it the next time.
Jacqueline E.
April 15, 2020
Awesome recipe! Simple and only uses one pan. Comfort food indeed. It's almost exactly how my mother made her "chicken in a pot" recipe. So it brought back great memories. To be more like mom's, I did add 1/2 pound of sliced mushrooms and used 2 bouillon cubes with a cup of white wine instead of broth just for the aroma factor. I moved the chicken to the sides and cooked the garlic in the center of the pan to save dirtying additional plates and then added everything once the garlic was tender. I love it!!! This will be my go-to comfort food. Thank you for the great recipe.
Lindsay S.
November 24, 2019
This is also becoming a weekly recipe for me, I could drink the sauce! I like to add a little red wine with the tomatoes and stock, and I add red pepper flakes for some heat, and a dash of cream at the end and also add parmesan too. It is SO comforting and satisfying. I like a mix of breasts and thighs.
SophieL
May 7, 2019
So easy, so delicious - great comfort food. I used the leftover tomato sauce to make Shakshusa for breakfast this morning. Double win-win!
Granna
August 23, 2018
Beyond delicious and very manageable to prepare and cook. Packed with flavor!
Fred H.
May 26, 2018
So simple, but bursting with flavors. I over did it with the salt (which says a lot for me), but it was still unbelievable. I considered adding capers. I'm glad I didn't. This is definitely one of my weekly go toos.
Illye
March 13, 2018
I love this recipe. It is very easy but amazingly tasty. I make it for whole family including my kids(3 and 5 years old). I add sliced olives and roasted zucchini cubes(pan roast with oil, pepper and salt) and serve either over rice or short pasta. I am gonna make it tomorrow. :)
Charlotte S.
January 24, 2018
A simple and delectable dish. We served this with sautéed broccoli with garlic. Perfect!
CondimentQueen
January 26, 2018
Isn't this just the best? I have made it with more garlic, less garlic, white wine, broth, no broth and served it over everything from mashed potatoes to Israeli couscous. It is my go to comfort food and there is some in the refrigerator right now! :)
Mike
March 12, 2017
Instead of serving this over rice I like to use the chicken to make tacos --> heat up some corn tortillas over the stove, massaged some chopped kale in olive oil, cut up the chicken into nice bite sized chunks then add some of the saucy tomatoes, shredded parmesan and a little cracked pepp on top. Immediately following, drop the mic, cause you'll need both hands free to high five all your dinner guests.
Patti
December 29, 2016
Easy chicken recipe that tasted good - garlic helps a lot and I added a bit of crushed red pepper flakes and served with penne and broccoli - good on a cold evening
Elizabeth N.
April 12, 2016
I make this a few times a month, served over short grain brown rice or brown rice pasta(gluten free) I love using fire roasted tomato's and will add frozen green beans in while simmering and have a two pot meal!
Tasha D.
April 9, 2016
Really good, I didn't have chicken stock, but, still good over rice. Will make it again.
Freebird
February 9, 2016
Great weeknight meal! I used fire roasted tomatoes (tetra pak), added some good olives towards the end of cooking and served it over rice. Simple and delicious-thanks!
juliunruly
December 21, 2015
Really like this, although I made several additions. White wine to deglaze like TIm Lang, crushed red pepper, meyer lemon zest, halved castelvetrano olives, quartered cippolini oinions, and some salted butter. The lemon zest didn't come through at all, so maybe I'll try a bit of juice next time. I didn't add any salt beyond what I put directly on the meat, and what was in the butter.
juliunruly
December 21, 2015
Also skipped the rice and orzo, and just had crusty bread to sop things up.
Gillian
September 21, 2015
Hi, I am from the UK, can you let me know what is the different between chicken stock and chicken broth - or is there, a difference that is? Thanks.
Merrill S.
September 23, 2015
The differences are subtle, especially when you're talking about store bought products. For this, you can use either stock or broth, with as little sodium as possible.
Cecilia R.
August 17, 2020
I know this post is old but....stock is made using the meat and bone so it's more flavorful. Broth is made with just the meat. Both are good. Depending on the depth of flavor you want.
fang2mp
April 21, 2015
I made this tonight. It was picky-toddler approved so I consider this a keeper. Thanks for sharing.
myob
March 31, 2015
I would like to make this a day ahead. What would be the best method for reheating?
Merrill S.
March 31, 2015
I'd put it in a baking dish, cover with foil and reheat in the oven at 300 degrees F for about 20 minutes, or until hot all the way through.
Tim L.
January 9, 2015
Made this with white wine to deglaze, a few green olives, some lemon juice, fennel seeds, dried thyme, potatoes, carrots, and a halved onion. My wife and I just finished the second half that's sat in the fridge overnight and our minds are both completely blown at how we've just eaten the best thing we've ever cooked for ourselves. Added to the family recipe book. Cannot thank you enough and thanks to everyone that commented adding in their own ingredients.
Dan V.
January 9, 2015
I have a version that is very similar. I start with onion and garlic, add the tomatoes and add chopped up mushrooms, crushed red pepper, fresh oregano, basil and thyme. Also, a dash of lemon zest really brightens it up. If I'm feeling ambitious, I'll add some fresh mozzarella on the chicken and cover it with sauce. Serve it with pasta or polenta!
Laura W.
January 8, 2015
Yum! I added capers, kalamata olives and red pepper flakes, and served it over rigatoni. I love braised chicken dishes for weeknight meals. I'll make this again.
pamseif
January 4, 2015
I wish you had the ability to print some of the comments with the recipe. There are some really good ideas in the comments that I would like to remember when I make the recipe.
VeraP
January 27, 2022
Pam, you can copy the recipe in a Word document and add comments after that. If you make the recipe with suggestions from the comments, you can easily correct the recipe. I have an electronic file "Recipes" where I do just that. With time, some recipes took several amendments both in ingredients and technique.
TriXa G.
April 22, 2014
This dish is so easy to make, I added potatoes, carrots and red bell peppers to make it more hearty. Loads of garlic, parsley and oregano!
Kgiersch
March 15, 2014
Simple, easy and delicious. I used boneless, skinless thighs, added olives while simmering and served with spaghetti.
Vg
February 24, 2014
Delicious! Reminds me of a dish I grew up eating "pollo guisado" my mom used bay leaves, Spanish onions and plain white rice. So glad I found this recipe- brought me back 20+ yrs to my native Guatemala
JohnZ
January 22, 2014
Love this dish. One of my go-to dishes is chicken cacciatore so this is right up my alley. I made this tonight but added some of the other things I had around that were threatening to expire. Thanks!
Tina M.
January 20, 2014
This recipe was a fabulous find! Delicious and so easy - I've been making it weekly! Love it with brown rice and a side a of steamed broccoli,keeps the whole family happy.
Sietske V.
January 12, 2014
Very similar to a recipe we learned long ago from a family from the Antilles. Their version uses also LOTS of garlic, but adds onions, bell pepper and a little red pepper flake or sambal as well as the stewed tomatoes and stock.
Wonderful with rice.
Wonderful with rice.
EmilyC
September 25, 2013
Made this yesterday -- so simple and good. I added some fennel seed and Aleppo pepper with the garlic, and also threw in a halved onion and some butter (a la Marcella sauce) before simmering. Delicious.
hb
September 14, 2013
This simple dish is very comforting and super easy to make during the week. I try to make this as often as I can get away with.
CondimentQueen
August 24, 2013
I am loving this dish! I have made it several times and definitely add a splash of white wine and a little extra garlic. I am going to try it tonight with the 'skin down, cold skillet' method. Thanks Pat in SoCal for the idea.
darksideofthespoon
April 4, 2013
This was SO GOOD. We used a whole head of garlic, and much more thyme than the recipe called for. We also added parsley and butter to the orzo and ate it with roasted asparagus spears. My 1 year old daughter loved it and even spat out her mouthful of chicken in anticipation for the thigh bone my husband handed to her. Silly girl!
windysiprits
April 3, 2013
Can't wait to make this tonight in my new Staub pot my Mother-in-law gave me! I am going to add green olives to the dish to give it another twist and serve it over a bed of creamy polenta. Should be awesome, thank you for the recipe!
Pat E.
March 10, 2013
This works great with the "skin down in a cold, dry skillet" start...rendering out the fat from the skin instead of EVOO. Pushed the thighs aside (one less plate to wash) to saute an abundance of garlic and then added a bunch of defrosted tomatoes from last summer's bounty and thyme from the garden. Nestled in the thighs and kept the skin high, dry, and crispy. Did not cover for this same reason. Cooked the tomatos down over medium heat to a saucy texture...salt and a few chili flakes and we're done! Very yummy, fast, and easy. Thanks for the wonderful recipe.
darksideofthespoon
April 3, 2013
So true. I put barely any oil in the pan at the start and by the end I had a cup of rendered chicken fat!
Merrill S.
April 4, 2013
I've been using your method for a couple of weeks now and I'm a big fan -- thank you so much!
foodieinthemaking
February 28, 2013
I just made this today and it is sooo good!!! I thickened the sauce a bit and upped the anti with the garlic and thyme. Definitely going in my regular weekday repertoire.
adele93
March 1, 2013
how did you thicken the sauce? and when you say you increased garlic and thyme, did you double it?
foodieinthemaking
March 1, 2013
I think I did double. I love garlic and used about 6 cloves for half a batch but to be fair on the thyme, I just threw the bundle in without chopping or tearing so it wasn't too strong. Not sure if that's what merill intended for us to do. And the thickening was just me forgetting it on the stove while I had to attend to a screaming baby and it reduced probably more than it should but still super yummy. The dish would be super yummy if you followed it to the letter too. It's a great recipe.
lihi
February 27, 2013
was delicious comforting and simple but definitely needs to simmer longer for falling off the bone softness. question: what does the browning do?
Merrill S.
March 5, 2013
The browning adds flavor to the sauce and skin. My chicken thighs are pretty tender after 30 minutes, but by all means cook them for longer if you like!
KellyA
February 25, 2013
Thanks for this... I defrosted chicken with no idea what to do with it, so this is dinner tonight!
Gardengrrl
February 24, 2013
Nom! This screams 'comfort food!' My Mom would always add tomato in some form to the pot when cooking bone-in chicken to help release the calcium from the bones. This dish makes me think of her.
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