Braised Chicken Thighs And Legs With Tomato Recipes

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TOMATO BRAISED CHICKEN THIGHS



Tomato Braised Chicken Thighs image

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

1.33 lbs boneless skinless chicken thighs
2 tsp olive oil
1/2 cup onion, sliced
4 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup low sodium chicken broth
2 sprigs thyme
salt and pepper

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

BRAISED CHICKEN THIGHS WITH TOMATOES AND GARLIC



Braised Chicken Thighs with Tomatoes and Garlic image

The perfect recipe when you've got extra chicken on hand, this dish also features chunks of tomatoes and a variety of fresh herbs like basil, garlic or whatever else you feel like adding.

Time 1h10m

Yield 6

Number Of Ingredients 14

8 pieces chicken thighs
Salt and black pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon butter
1/2 cup red wine
1 (28 ounce) can Diced Tomatoes
1 (28 ounce) can Peeled Plum Tomatoes
3 tablespoons Tomato Paste
1 teaspoon nutmeg
Fresh herbs of choice
8 garlic cloves
1 medium onion
Pasta of choice
1/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour. Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

Nutrition Facts : Calories 280, Fat 13.0

BRAISED CHICKEN THIGHS WITH TOMATILLOS



Braised Chicken Thighs With Tomatillos image

Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
1 1/2 to 2 pounds bone-in, skin-on chicken thighs or legs
Kosher salt and black pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15-ounce) can hominy, chickpeas or other beans, rinsed and drained (or use 2 cups cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime juice, plus 1 lime, halved, for serving
1 1/2 cups cilantro, tender leaves and stems
Corn tortillas, for serving

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot.
  • Season chicken with salt and pepper. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 8 to 10 minutes. (You want it to be very deeply golden brown so that it stays nice and brown as it braises.)
  • Using tongs, flip the chicken and continue to cook until nicely browned on the other side, another 5 or so minutes.
  • Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add smashed garlic and half of the sliced onion. Season with salt and pepper and cook, stirring occasionally, until onion is softened and translucent, 5 to 7 minutes. Add tomatillos and half of the jalapeño and season with salt and pepper. Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up (they will not submerge all the way; that's fine). Simmer, uncovered, until tomatillos have completely broken down and the sauce has thickened, 25 to 30 minutes.
  • Add hominy and continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon (it should be looser than tomato sauce, thicker than soup), another 15 to 20 minutes.
  • Meanwhile, combine radish, remaining onion, remaining jalapeño and 2 tablespoons lime juice. Season with salt and pepper and toss to combine.
  • Serve each piece of chicken with sauce spooned around. Top with radish mixture, some cilantro and tortillas alongside for sopping up all the goods.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 42 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 10 grams, Sodium 1670 milligrams, Sugar 12 grams, TransFat 0 grams

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO



Braised Chicken Thighs and Legs with Tomato image

An easy meal that will serve the whole family twice, this warming combo of chicken legs and thighs produces a tender and flavourful dish.

Provided by Food Network Canada Editors

Categories     chicken,dinner,tomatoes

Time 55m

Yield 8 - 10 servings

Number Of Ingredients 13

4 Tbsp canola oil
6 chicken thighs
6 chicken legs
Kosher salt
1 tsp whole cumin seeds
2 tsp chili flakes--deleted
1 large white onion, peeled, halved and thinly sliced
1 large knob ginger, peeled and grated
6 cloves garlic, peeled and halved lengthwise
1 (28-oz) can whole peeled tomatoes
2 sticks cinnamon
4 fresh or dried bay leaves
Water, as needed

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 ½ 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.

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories     dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

  • Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
  • Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
  • Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
  • Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  • To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

BRAISED CHICKEN WITH TOMATOES, CUMIN AND FETA



Braised Chicken With Tomatoes, Cumin and Feta image

Pleasantly reminiscent of shakshuka, this one-pot dinner has a similar spiced tomato sauce, but uses crispy skinned, cumin-laced chicken thighs instead of eggs. The harissa-spiked sauce is best spooned over an herbed rice or enjoyed with crusty bread to scoop up the melty feta. Roasted vegetables like kale or broccolini would round out the meal nicely. Harissa tends to differ in heat level from brand to brand, so adjust the heat accordingly.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 1/2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
Kosher salt and black pepper
2 teaspoons plus 1 tablespoon ground cumin
3 tablespoons olive oil
1 medium red onion, thinly sliced (about 2 ½ cups)
3 large garlic cloves, minced or grated
1 to 2 tablespoons harissa paste
1 (28-ounce) can crushed tomatoes
1/2 cup crumbled feta
1/4 packed cup roughly chopped cilantro or flat-leaf parsley leaves and fine stems
Crusty bread or herbed rice, for serving

Steps:

  • Pat the chicken dry, trim away excess fat, then season well all over with salt, pepper and 2 teaspoons cumin.
  • Heat the oil in a large Dutch oven or heavy 12-inch skillet over medium until shimmering. Add the chicken thighs, skin-side down. (It's OK if they are a little snug; they will shrink as they cook.) Cook without moving until the skin is crispy and easily releases from the pan, about 8 to 10 minutes. Use tongs to turn over and cook until the bottom is lightly browned, 3 to 4 minutes more, then transfer to a plate.
  • Add the onions to the rendered chicken fat in the skillet, season with salt and cook, stirring occasionally, until they start to soften, 4 to 5 minutes. Stir in the remaining 1 tablespoon cumin and the garlic, and cook until fragrant, about 30 seconds. Stir in the harissa and let cook for about 1 minute. Add the crushed tomatoes, and season with salt. Bring the mixture to a boil over high, then adjust the temperature to maintain an active simmer. Cook until it becomes a deeper red color, about 5 minutes more.
  • Add any juices that collected on the plate, stir to mix, then nestle in the chicken thighs, skin-side up, so that the skin is above the sauce. Adjust the heat to maintain a simmer, then partly cover and cook until the chicken is tender and cooked through, 15 to 18 minutes. (If you'd like crispier skin, pop the chicken under the broiler for a minute or two.)
  • Garnish with the feta and cilantro and serve with bread or herbed rice.

BRAISED CHICKEN LEGS WITH OLIVES AND TOMATOES



Braised Chicken Legs With Olives and Tomatoes image

Make and share this Braised Chicken Legs With Olives and Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
4 whole chicken legs (about 2 1/2 pounds)
salt & freshly ground black pepper
1 medium onion, finely chopped
4 garlic cloves, crushed
1 (28 ounce) can peeled whole tomatoes, drained and coarsely chopped
1/3 cup dry white wine
1 tablespoon finely chopped fresh rosemary
1 cup kalamata olive, pitted (about 4 ounces)

Steps:

  • In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
  • Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
  • Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
  • Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
  • Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
  • Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
  • Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.

Nutrition Facts : Calories 600.6, Fat 44.6, SaturatedFat 9.1, Cholesterol 138.6, Sodium 392.7, Carbohydrate 14.6, Fiber 4.2, Sugar 7, Protein 33

EASY OVEN-BRAISED CHICKEN THIGHS



Easy Oven-Braised Chicken Thighs image

This recipe is exceedingly simple, although not particularly fast. It's a winner every time, even with my fussy daughter. I prefer to use dark meat with this recipe as it breaks down better when braising. Goes well with scalloped potatoes.

Provided by Rebecca Reed Montano

Time 1h45m

Yield 4

Number Of Ingredients 6

1 tablespoon canola oil
2 pounds skin-on bone-in whole chicken legs (drumsticks and thighs)
2 cups boiling water
2 tablespoons garlic powder
1 tablespoon chicken bouillon powder, or more to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a large skillet over medium-high heat until shimmering.
  • Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
  • Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
  • Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Nutrition Facts : Calories 339.1 calories, Carbohydrate 3.3 g, Cholesterol 143.1 mg, Fat 16.6 g, Fiber 0.4 g, Protein 42 g, SaturatedFat 3.8 g, Sodium 424.1 mg, Sugar 1.3 g

BRAISED CHICKEN THIGHS WITH BELL PEPPERS, OLIVES AND TOMATOES



Braised Chicken Thighs With Bell Peppers, Olives and Tomatoes image

This used what I have on hand, it has been tweaked a bit from the original recipe in Martha Stewart Living, March 2004. Although this uses 10 cloves of garlic, crushed whole garlic isn't as strong as chopped or minced garlic. Supposedly the tomatoes in canned whole tomatoes are of better quality than those used for canned crushed tomatoes, but sometimes every minute counts. You may use fresh tomatoes, but you may want to add more salt to suit your taste preference. Serve over pasta or rice. (Served over whole wheat pasta.)

Provided by KateL

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs
kosher salt, to taste
fresh ground black pepper, to taste
2 yellow bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
2 red bell peppers, seeds and ribs removed, thinly sliced lengthwise julienne-style
1 medium onion, thinly sliced (about 3/4 cup)
10 garlic cloves, crushed with the flat side of a knife blade
28 ounces canned whole tomatoes or 28 ounces crushed tomatoes
1/4 cup Spanish olives, pitted and quartered
1 dried bay leaf
1 teaspoon paprika
1/4 teaspoon dried thyme
1/2 cup water
salt, to taste
black pepper, to taste

Steps:

  • In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat.
  • Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate.
  • Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes.
  • If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot.
  • Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste.
  • Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes.
  • Discard bay leaf, serve hot over cooked pasta or rice.

Nutrition Facts : Calories 424.7, Fat 14.2, SaturatedFat 3, Cholesterol 141.7, Sodium 575, Carbohydrate 41.9, Fiber 11.8, Sugar 8.6, Protein 39.5

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From fieldcompany.com


BRAISED CHICKEN THIGHS TOMATO RECIPES - TUTDEMY.COM
Jan 06, 2022 · <p>Chicken thighs are braised in a sofrito, tomato, and red-wine sauce with spinach and mushrooms. Toasted pine nuts and artichoke hearts add even more flavor and texture. Serve on top of linguini pasta for a rich, hearty winter dish.</p>
From tutdemy.com


BRAISED CHICKEN LEGS AND THIGHS WITH GINGER AND TOMATO
2013-04-15 Add the remaining 1 tablespoon canola oil over medium heat. When the oil begins to smoke lightly, add the cumin and stir rapidly to give the seeds a quick roast, 5 seconds. Add the onions. Season ...
From parade.com


BRAISED CHICKEN WITH CHICKPEAS AND TOMATOES - DAIRY FREE RECIPES
Place 1 1/2 cups chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. (Reserve leftover chickpeas for another use.)
From fooddiez.com


CHICKEN THIGH AND TOMATO RECIPES - THERESCIPES.INFO
best www.thespruceeats.com. Saute the chicken thighs, turning frequently until browned on all sides. Remove chicken to a casserole dish and set aside. Heat oven to 350 F. Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes. Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
From therecipes.info


TOP 50 CHICKEN RECIPES USING THIGHS
Chicken Thigh Recipes - The Big Man's World . 6 days ago thebigmansworld.com Show details . Jan 07, 2022 · The Instructions. Trim the fat from the chicken thighs and set aside. In a small bowl, whisk the olive oil, soy sauce, mustard, maple syrup, brown sugar, and garlic.
From mcswe.tibet.org


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
From theendlessmeal.com


BRAISED CHICKEN WITH LEEKS AND TOMATOES - TRIED AND TRUE RECIPES
2019-01-09 Prepare Ingredients: Preheat oven to 400ºF. Pat the chicken dry and season all over. Trim the leeks and remove any tough outer leaves. Cut in half lengthwise and thoroughly wash. Cut the leeks crosswise into 1” half moon slices. Peel and mince the garlic. Roughly chop the parsley and set aside. In a bowl, combine the tomatoes, garlic, and ...
From triedandtruerecipe.com


BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO - GLUTEN FREE RECIPES
Braised Chicken Thighs and Legs with Tomato might be just the main course you are searching for. This recipe makes 10 servings with 400 calories, 25g of protein, and 30g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, chicken thighs, water, and a few other ...
From fooddiez.com


BRAISED CHICKEN THIGH RECIPES | ALLRECIPES
2022-01-06 Boneless skinless chicken thighs are braised in a deliciously spicy tomato sauce with garlic, fresh ginger, turmeric, cumin, and chili to make this classic Pakistani dish that curry lover's will adore. Best served with basmati rice, chapattis, or naan bread. 4 of 16.
From allrecipes.com


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