Tomato Therapy
Braised Chicken Thighs in Spiced Tomato Pan Sauce
50 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we're going Mediterranean-adjacent with humble chicken cozied up in a bath of simmered tomatoes and pantry spices. Get ready to learn why browning matters and how a splash of vinegar brings everything together at the end.
Ingredients
Yield
4
Instructions
- 01Pat the chicken dry with paper towels and season both sides generously with black pepper.
- 02Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering. Brown the chicken pieces on both sides, 3 to 4 minutes per side. Remove to a plate.
- 03Add the remaining 1 tablespoon olive oil to the same skillet. Toss in the chopped tomatoes and sprinkle with a pinch of salt. Stir and cook until the tomatoes start to break down, about 5 minutes.
- 04Add paprika, oregano, garlic powder, onion powder, cumin, and sugar. Stir well to combine and cook for 1 minute to bloom the spices.
- 05Pour in the water and bring everything to a simmer. Return the chicken and any juices to the pan, nestling the pieces into the saucy tomatoes.
- 06Reduce heat to low, cover, and braise for 30 minutes, occasionally spooning sauce over the chicken.
- 07Uncover, raise heat to medium, and simmer for another 5 minutes to thicken the sauce, if needed.
- 08Turn off the heat and stir in the vinegar. Taste and adjust salt and pepper.
- 09Serve chicken hot, spooned with plenty of tomato sauce.
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