Tomato-Braised Chicken with Garlic and Thyme
Ingredients
- 6chicken thighs (bone-in, skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 4 clovegarlic
- 28 ouncecanned crushed tomatoes
- 1 cupchicken broth
- 3 sprigfresh thyme
- 1bay leaf
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
Method
- 01
Pat the chicken thighs dry and season generously on both sides with kosher salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if needed, sear the chicken skin-side down for 4 minutes until golden, then flip and sear the other side for 3 minutes. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of fat from the pot. Add the diced onion and cook over medium heat for 3 minutes, stirring often, until softened.
- 04
Add the minced garlic and cook for 30 seconds until fragrant.
- 05
Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Nestle the chicken back in, skin-side up. Add the thyme sprigs and bay leaf.
- 06
Bring to a simmer, then reduce heat to low. Partially cover the pot and braise for 30 minutes, until the chicken is cooked through and the sauce is thickened and rich.
- 07
Taste and adjust seasoning with salt and pepper. Serve in shallow bowls with crusty bread to soak up the sauce.
Spice Tips
For warmth, stir in ¼ teaspoon red pepper flakes with the garlic. A pinch of fennel seed echoes an Italian sausage note. Finish with fresh basil or parsley for brightness.
This braise tastes even better the next day. Leftovers keep refrigerated for up to 3 days and reheat gently on the stovetop.