This recipe of Chicken Thighs Braised with Tomatoes, Onions, and Garlic is delicious. “Braising or stewing meat is a long, slow, gentle process of cooking with moist heat in a small amount of liquid in a covered pot. A braise is typically made from larger pieces of meat, frequently still on the bone, while a stew is made from smaller pieces of meat cut into even-size chunks and cooked in a bit more liquid than a braise, almost enough to cover. ” These comments are from Alice Waters from her book “The Art of Simple Food” where I originally got this recipe.
I love to braise meats, especially inexpensive cuts of meat that are a little tough. Because it takes a while to cook, it may seem that a braised dish is difficult. It really is easy. After the initial browning of the meat, sautéing vegetables, garlic and such, then adding herbs and a liquid you’re all set with a dish that you can place a lid on, reduce your heat to a simmer and go about your business as it cooks.
You can simmer this dish on the stovetop or place it in the oven at a low temperature like 325. If you have an Instant Pot, you can brown the meat on your sauté mode, remove and add the vegetables and cook until translucent, return your meat, add your liquid and set for the meat mode and this dish can be complete in 30 minutes!
Something I originally meant to do on my blog was to feature my favorite cookbooks and post recipes from those books. Well, better late than never, I’m going to start doing that occasionally. I love cookbooks. I collect them and I now have quite a collection. I actually have cooked from every one of them and I’m going to share them with you from time to time!
Alice’s book is a fabulous book that every cook needs in their cookbook repertoire. My son gave me this cookbook many years ago for a birthday present. I just love it. Alice Waters is an amazing chef who started the famous restaurant Chez Panisse. Her philosophy is about having the best and tastiest ingredients that you cook very simple that are extraordinary b because they tastes like what it is! Here is a link for Alice Water’s cookbook, The Art of Simple Food: https://www.amazon.com/Art-Simple-Food-Delicious-Revolution/dp/0307336794/ref=sr_1_1?crid=39H3RQ1IQ60KL&keywords=the+art+of+simple+food&qid=1570233098&sprefix=the+art+of+simple+food%2Caps%2C230&sr=8-1.
Simple, Delicious Chicken Thighs Braised with Tomatoes, Onions, and Garlic
I served this recipe with a simple risotto that was cooked with a little onion and finished with parmesan cheese. Rice or a pasta would certainly work too. A similar dish is my Chicken Cacciatore. it is also a braised dish but with Italian spices that changes the flavor. Here’s the link for the Chicken Cacciatore: https://the2spoons.com/comfort-food-my-chicken-cacciatore-with-pasta/.
Chicken Thighs Braised with Tomatoes, Onions, and Garlic
Alice’s recipe calls for chicken legs, but I wanted to use thighs, but the end result is pretty much the same. Here’s her recipe! Enjoy!
Chicken Thighs Braised with Tomatoes, Onions, and Garlic
Ingredients
- 4 chicken thighs or legs
- salt and fresh ground black pepper
- 2 tbsp olive oil
- 2 onions, sliced thick or diced large
- 4 garlic cloves, sliced thin
- 1 bay leaf
- 1 small rosemary sprig
- 4 tomatoes, diced coarse, or 1 small (12 oun ce) can organic whole tomatoes, diced (including juice)
- 1 cup chicken broth
Instructions
- Season the day before if possible the chicken thighs or the chicken legs with salt and fresh ground black pepper.
- Heat a heavy bottomed pan over mediim heat. Add 2 tablespoons olive oil. Place the chicken into the pan, skin side down and cook until crisp and brown, about 12 minutes. Turn and cook for another 4 minutes. Remove the chicken.
- Add the onions and cook until translucent, about 5 minutes. Add and cook for about 2 minutes the garlic cloves, bay leaf and rosemary sprig.
- Add and cook the tomatoes for 5 minutes, scraping up any rown gits from the bottom of the pan.
- Add the chicken back to the pan with the skin side up and pour in any juices that collected. Add the chicken broth. The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325 degree oven for 45 minutes. Taste for salt and adjust as needed. Return to the pan and serve.
