Tomato Braised Chicken Thighs Recipe: My Go-To Comfort Dish (Print Version)

Tomato Braised Chicken Thighs Recipe is pure comfort. Learn my easy, rustic method for juicy chicken in a rich tomato sauce, perfect for cozy nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean-inspired
Dietary: Gluten-Free (verify broth)

# Ingredients:

→ Main Stars

01 - 8 bone-in, skin-on chicken thighs (about 3-3.5 lbs)
02 - 1 (28 ounce) can good quality crushed tomatoes
03 - 1 cup low-sodium chicken broth

→ Aromatics & Liquids

04 - 1 large yellow onion, diced
05 - 4-6 cloves garlic, minced
06 - 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
07 - 2 tbsp olive oil

→ Herbs & Seasonings

08 - 1 tsp dried oregano
09 - 2 sprigs fresh rosemary
10 - 2 bay leaves
11 - Salt and freshly ground black pepper to taste

→ Finishing Touches

12 - 1/4 cup fresh parsley, chopped
13 - 2 tbsp grated Parmesan cheese (optional, for serving)

# Instructions:

01 - Okay, first things first, pat those chicken thighs super dry with paper towels. This is crucial for crispy skin, trust me! Season them generously with salt and pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a good glug of olive oil. Once shimmering, place the chicken thighs skin-side down. You want to hear that sizzle! Let them sear for about 6-8 minutes, until the skin is beautifully golden brown and crispy. This step adds so much flavor and texture to your Tomato Braised Chicken Thighs. Don't overcrowd the pan; work in batches if you need to. I always forget to pat them dry enough, and then I get less crispy skin, oops!
02 - Once the chicken is seared, remove it from the pot and set aside. Don't clean the pot! All those browned bits on the bottom are pure flavor gold. Reduce the heat to medium, then toss in your diced onion. Sauté, stirring occasionally, for about 5-7 minutes until it's softened and translucent. This is where I start smelling that sweet, savory aroma filling the kitchen. Next, add your minced garlic and cook for just another minute until fragrant. Don't let it burn, or it'll taste bitter – I’ve made that mistake more times than I care to admit!
03 - Pour in the dry white wine, scraping up all those delicious browned bits from the bottom of the pot with a wooden spoon. This is called deglazing, and it's where a lot of the magic happens for our Tomato Braised Chicken Thighs. Let the wine simmer for 2-3 minutes until it's mostly evaporated. Now, add your crushed tomatoes, chicken broth, dried oregano, bay leaves, and rosemary sprigs. Give it a good stir, making sure everything is combined. Season with a pinch more salt and pepper to taste.
04 - Carefully nestle the seared chicken thighs back into the pot, skin-side up, making sure they're mostly submerged in the sauce but the skin is still exposed. This helps keep that skin from getting soggy during the braising process. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and let it braise for about 30-40 minutes. This slow cook is what makes the chicken incredibly tender and allows all those flavors to meld beautifully into the Tomato Braised Chicken Thighs.
05 - After 30-40 minutes, check the chicken. It should be fork-tender, practically falling off the bone. If it's not quite there, just pop the lid back on and let it simmer for another 10-15 minutes. While it's simmering, I often find myself just standing by the stove, inhaling the amazing aroma. It's truly comforting! I once pulled it too early and the chicken was a bit tough, so patience, my friend, is key here.
06 - Once the chicken is perfectly tender, remove the bay leaves and rosemary sprigs. Give the sauce a final taste and adjust seasonings if needed. Sometimes I add a tiny pinch of sugar if the tomatoes are a bit acidic, but that’s just my personal preference. Ladle the Tomato Braised Chicken Thighs and plenty of that rich sauce onto plates. Garnish generously with fresh chopped parsley and, if you're feeling extra, a sprinkle of grated Parmesan cheese. It just looks so vibrant and inviting, honestly!

# Notes:

01 - Don't skip searing the chicken; that crispy skin and fond (brown bits) are essential for flavor.
02 - This dish tastes even better the next day, so it’s a great make-ahead option.
03 - No white wine? Extra chicken broth or a splash of balsamic works in a pinch!
04 - Serving over creamy polenta or mashed potatoes is my absolute favorite way to enjoy this.

# Equipment Needed:

01 - Dutch oven or large heavy-bottomed pot
02 - wooden spoon
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 35-45g

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