Pan Braised Chicken Thighs In Tomato Broth Recipe 475

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

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 1/2 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.

TOMATO BRAISED CHICKEN THIGHS

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.

PAN BRAISED CHICKEN THIGHS IN TOMATO BROTH RECIPE - (4.7/5)

Steps:

• Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste. 2 Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate. 3 Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving. 4 Tips: - Replace the wine with chicken stock for a kid-friendly dish. - Instead of escarole, try spinach or kale!