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Chicken Thighs Braised with Tomatoes, Onions, and Garlic

Print Recipe
Course dinner, Lunch, Main Course
Cuisine American
Servings 4 servings

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.
Keyword braising, chicken, chicken thighs, chicken thighs braised, dinner, lunch, main course