Tomat-Oh Yes!

Rustic Braised Chicken with Chunky Tomato Sauce

50 minutes

Serves 4

DinnerMediterranean

Herb's take

Channeling the spirit of Mediterranean comfort, this chicken dinner celebrates the humble tomato in all its tangy, saucy glory. You’ll learn the “braise and reduce” technique for big flavor using minimal ingredients.

Ingredients

Yield

2 pounds chicken (bone-in pieces or boneless thighs/breasts)
2 pounds, roughly chopped tomatoes (ripe, fresh)
3 tablespoons olive oil
1 teaspoon sugar
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

01
Pat chicken dry with paper towels and season both sides generously with salt and black pepper.
02
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken pieces, skin-side down if applicable, until well browned on both sides, about 5 minutes per side. Remove chicken and set aside.
Herb says
Browning builds essential flavor that you can’t fake with short cuts.
03
Reduce heat to medium. Add chopped tomatoes to the pan and cook, scraping up browned bits, until tomatoes start breaking down and release juices, about 7 minutes.
Herb says
Deglaze that fond. It’s free flavor just waiting for you.
04
Sprinkle flour over the tomatoes and stir well for 2 minutes to cook out the raw taste.
05
Add sugar, paprika, oregano, garlic powder, and onion powder. Stir and cook for 1 minute until aromatic.
06
Nestle chicken back into the pan with any juices. Spoon tomatoes over the top. Cover and simmer on low for 25 minutes until the chicken is cooked through and tender.
07
Remove lid and cook uncovered for 8 to 10 minutes more, letting the sauce reduce and thicken. Taste and adjust salt and pepper as needed.
Herb says
Let it bubble. Reduction concentrates both flavor and texture.
08
Serve hot, spooning extra tomato sauce over each chicken piece. Pair with crusty bread or a simple salad if you have it hiding somewhere.

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