Chicken Thighs In Tomato Sauce
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons olive oil
- 12chicken thighs, about 3½ pounds, skin removed
- 1teaspoon salt
- 2cups coarsely chopped onion (about 1 large onion)
- 2tablespoons coarsely chopped garlic (8 to 10 cloves)
- 1can (28 ounces) peeled tomatoes in juice, or 3½ cups fresh, ripe diced tomatoes
- ½teaspoon freshly ground black pepper
- 2tablespoons chopped herbs (a mixture of tarragon and chives)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
474 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 31 grams protein; 577 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
- Step 2
Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
- Step 3
If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add ¼ cup of water to each skillet. Mix well and bring to a boil.
- Step 4
Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
- Step 5
Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.
Private Notes
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Cooking Notes
Dana
The tarragon lend a french taste to this dish, making it taste way more fancy than the amount of work put into it would indicate. That tortured sentence is compliments of reading too much ... I have no idea. Anyway -- great dish; easy dish.
Laura Miles
Made with fresh tomatoes , delicious
Jessica
Instead of oil. Cook pancetta, remove it when crispy and cook the chicken in the pancetta oil. Add the pancetta back in at the end before serving. Added a nice smoky dimension.
Belfire
The flavor in this recipe was bland, even with homegrown tomatoes, onions and tarragon. I cut the recipe in half, and therefore only had to use one skillet, but it still created more mess than it was worth. Will not make again.
Monty
Just add additional spices to get it closer to your flavor profile!
Springfieldcos
This recipe scales very well, so 1 lb of thighs works well. Also splitting the thighs makes browning more even. Excellent flavor and easy to prepare. Great leftover.
Dana
The tarragon lend a french taste to this dish, making it taste way more fancy than the amount of work put into it would indicate. That tortured sentence is compliments of reading too much ... I have no idea. Anyway -- great dish; easy dish.
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