Tomato the Rescue
One-Pan Braised Chicken with Chunky Tomato Sauce
50 minutes
Serves 4
DinnerMediterranean
Herb's take
Inspired by rustic Mediterranean braises, this one-pan dinner is all about coaxing flavor from humble ingredients. You'll learn how to build a tomato sauce from scratch and get perfectly tender chicken in the process.
Ingredients
Yield
4
Instructions
- 01Pat the chicken dry and season both sides with black pepper. Dredge each piece lightly in flour, shaking off excess.
- 02Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Brown the chicken pieces on both sides until golden, about 3-4 minutes per side. Do this in batches if needed; set browned chicken aside.
- 03Add diced tomatoes to the same pan and cook for 4-5 minutes, stirring and scraping up any brown bits from the bottom.
- 04Stir in the paprika, dried oregano, garlic powder, onion powder, and sugar. Let the mixture cook for 2 minutes until the tomatoes start to break down.
- 05Return the chicken to the pan, nestling the pieces in the tomato mixture. Pour in water, bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes or until the chicken is cooked through and tender.
- 06Uncover, stir in the white vinegar, and simmer uncovered for 5 more minutes to let the sauce reduce and thicken. Taste and adjust with more black pepper as needed.
- 07Serve chicken pieces topped with plenty of chunky tomato sauce. Spoon any pan juices over the top.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.