Braise

Braised Chicken Thighs with Tomato and Garlic

February 18, 2013
Photo by James Ransom
Author Notes

I've taken to making this once a week -- fragrant and comforting, it's great with orzo or rice to sop up the sauce. —Merrill Stubbs

  • Prep time 5 minutes
  • Cook time 1 hour
  • Serves 4
Ingredients
  • 8 chicken thighs on the bone, skin-on
  • 2 teaspoons olive oil
  • Salt
  • 6 large garlic cloves, roughly chopped
  • 20 ounces canned chopped tomatoes (I prefer tetra-pack)
  • 1 cup chicken stock (homemade or low sodium)
  • 2 sprigs thyme
  • Orzo or rice for serving
In This Recipe
Directions
  1. Pat the chicken thighs dry. Season them liberally on all sides with salt. Heat the olive oil in large, heavy sauté pan with high sides over medium heat. Brown the chicken thighs on both sides in two batches, about 5 minutes per side. Transfer the chicken to a plate and keep warm. Pour off all but about a tablespoon of fat in the pan.
  2. Turn the heat down to medium-low and add the garlic. Cook, stirring frequently, until you can smell it, about a minute. (Don't let it burn.) Add the canned tomatoes, chicken stock and a large pinch of salt, and turn the heat up until the liquid comes to a simmer, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen. Add the thyme and then nestle the chicken thighs, skin-side-up in the sauce.
  3. Partially cover the pan and turn down the heat so that the sauce is simmering gently. Cook for about 30 minutes, until the chicken is tender.
  4. If the sauce is thin, transfer the chicken to a clean plate and keep warm while you turn up the heat for a few minutes so that the sauce simmers and thickens a bit. Don't let it cook down too much -- you want this to be pretty saucy.
  5. Return the chicken to the sauce and heat through before serving over orzo or rice.

See Reviews

See what other Food52ers are saying.

  • SophieL
    SophieL
  • Fred Horrocks
    Fred Horrocks
  • Charlotte Stone
    Charlotte Stone
  • Patti
    Patti
  • Elizabeth Nostvick Grooms
    Elizabeth Nostvick Grooms
Review
I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.