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Braised chicken thighs with tomato sauce
A warm and saucy dish to bring to your next potluck event.
SERVES
6
TO
7
Ingredients
- 8 chicken thighs, bone in skin off
- 2 tablespoons olive oil
- Salt and pepper for seasoning
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 large can diced tomatoes
- 1 cup chicken stock
- 1 1/2 teaspoons dried thyme
Directions
- Pat chicken thighs with paper towel to remove all moisture.
- Season well with salt and pepper.
- Add olive oil to a Dutch oven over medium high heat. Sear chicken thighs on all sides making sure to get a nice golden brown colour (you might need to do this in batches if your Dutch oven is not large enough).
- Remove the chicken thighs to a baking sheet and set aside.
- To Dutch oven add onions and garlic and sauté for a few minutes. Once onions are translucent add tomatoes and stock, and return the chicken to the Dutch oven. Bring to a boil, cover and reduce heat to medium low. Cook for 20-25 minutes. Uncover, and sprinkle with dried thyme.
- Serve this over cooked farro.
