Best 5 Braised Chicken Thighs And Legs With Tomato Recipes

Indulge in the tantalizing flavors of braised chicken thighs and legs, exquisitely prepared in a luscious tomato sauce. This delectable dish, brimming with rustic charm, promises a tender, fall-off-the-bone chicken experience, enveloped in a vibrant and flavorful tomato-based sauce. The harmony of aromatic herbs and spices, such as garlic, thyme, and paprika, elevates this simple yet satisfying dish to a culinary masterpiece. Accompanying this main course are two equally enticing recipes: a vibrant tomato salad bursting with freshness and a creamy polenta that offers a velvety contrast to the savory chicken. Embark on this culinary journey and savor the symphony of flavors that await your palate.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

Braised Chicken Thighs with Tomatoes, Peppers and Onions image

Provided by Michael Symon : Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 12

Ingredients

Olive oil
4 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
1/4 pound spicy bulk Italian sausage
1 small yellow onion, halved and sliced
2 red bell peppers, halved, seeded and sliced
2 cloves garlic, sliced
One 15-ounce can San Marzano crushed tomatoes
1/2 cup chicken stock
1 tablespoon picked oregano leaves
1 tablespoon sherry vinegar
2 tablespoons finely chopped flat-leaf parsley

Steps:

Place a large Dutch oven over medium-high heat and add a film of olive oil. Sprinkle the chicken on both sides with salt and pepper and then add to the pan skin-side down. Cook without moving too much until golden brown and crisp, 5 to 6 minutes. Flip and brown on the other side for 1 to 2 minutes. Remove to a plate and set aside.
Drain half of the fat from the pan and then place it back over the heat. Add the sausage to the pan, breaking it up as you add it. Brown for 1 to 2 minutes while continuing to break it up with the back of a spoon. Stir in the onions, peppers and garlic with a pinch of salt and cook until the onions begin to soften, about 3 minutes. Season with salt and pepper and then add the tomatoes, chicken stock and oregano, scraping the bottom of the pan for brown bits.
Nestle the chicken back in, cover and cook until the chicken is cooked through and the sauce has thickened, 20 to 30 minutes.
Stir in the vinegar and parsley and serve.

TOMATO BRAISED CHICKEN THIGHS

This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.

Provided by Kristen McCaffrey

Categories Dinner

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1.33 lbs boneless skinless chicken thighs
2 tsp olive oil
1/2 cup onion, sliced
4 garlic cloves, roughly chopped
20 oz canned crushed tomatoes
1 cup low sodium chicken broth
2 sprigs thyme
salt and pepper

Steps:

Season the chicken with salt and pepper.
Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g

CAL PETERNELL'S BRAISED CHICKEN LEGS

Cal Peternell's Braised Chicken Legs image

Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell's excellent home-cooking manifesto, "Twelve Recipes," published in 2014 by HarperCollins. There are two steps to the process, which as Mr. Peternell points out can lead to endless improvisation. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what's called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid - white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. Mr. Peternell does his braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.

Provided by Sam Sifton

Categories dinner, lunch, roasts, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging
4 to 5 tablespoons neutral oil, or unsalted butter
3/4 cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves

Steps:

Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1078 milligrams, Sugar 4 grams, TransFat 0 grams

EMERIL'S BRAISED CHICKEN THIGHS

Emeril's Braised Chicken Thighs image

"When I'm preparing this dish, it's all I can do to wait until it's finished simmering to get a taste of the awesome gravy. You've simply gotta cook some rice to eat with this, no doubt about it." Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast".

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h10m

Number Of Ingredients 13

Ingredients

6 chicken thighs (about 2 pounds), trimmed of any excess skin or fat
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 teaspoon salt
1/2 cup plus 1 tablespoon all-purpose flour
2 teaspoons olive oil
3 tablespoons unsalted butter
2 cups thinly sliced yellow onions
1 tablespoon minced garlic
6 sprigs fresh thyme, tied in a bundle, or 2 sprigs fresh rosemary
1/4 teaspoon freshly ground black pepper
3 cups chicken stock or canned, low-sodium chicken broth
1/4 cup chopped fresh parsley
Steamed white rice, for serving

Steps:

Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

Braised Chicken With Tomatoes, Olives and Capers image

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 whole cut-up chicken, or about 3 pounds parts, bone in, skin on
Salt and freshly ground black pepper
2 medium onions, chopped
2 tablespoons drained capers
2 teaspoons minced garlic
1 28-ounce can diced tomatoes (with juice)
1/2 cup dry white wine or chicken stock
1 cup Niçoise or kalamata olives, pitted
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley for garnish

Steps:

Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

To achieve perfectly browned chicken, ensure your skillet is adequately heated before adding the chicken pieces. Avoid overcrowding the pan to prevent steaming instead of searing.
Enhance the flavor of your dish by generously seasoning the chicken with salt and pepper before searing. This simple step intensifies the natural flavors of the chicken.
Don't be afraid to let the chicken brown. A good sear adds depth of flavor and color to the final dish. Resist the urge to move the chicken around the pan too much; allow it to develop a nice crust.
Once the chicken is browned, remove it from the skillet and set aside. Don't worry about cleaning the skillet; the browned bits will add flavor to the sauce.
Use a variety of vegetables in your braising liquid. This will add flavor and texture to the dish. Some good options include carrots, celery, onions, and garlic.
Bring the braising liquid to a simmer before adding the chicken back to the pan. This will help prevent the chicken from overcooking.
Cover the pan and braise the chicken for at least 30 minutes, or until it is cooked through. The cooking time will vary depending on the size of the chicken pieces.
Serve the braised chicken with your favorite sides. Some good options include mashed potatoes, rice, or roasted vegetables.

Conclusion:

Braised chicken thighs and legs with tomato is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the tomato sauce is rich and savory. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy dinner, give braised chicken thighs and legs with tomato a try. You won't be disappointed!