Best 7 Hearty Chicken Braised In Tomatoes Onion Garlic Recipes

TOMATO BRAISED CHICKEN THIGHS

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.

BRAISED CHICKEN THIGHS WITH TOMATOES AND GARLIC

Steps:

• Preheat oven to 400o F. Salt and pepper chicken thighs. Heat ovenproof skillet or Dutch oven over medium-high heat. Add oil and butter. When mixture is hot add the chicken. Brown on all sides, about 2 minutes. Remove chicken from pan. Pour wine into skillet, scraping the bottom of the pan to loosen bits; cook for 1 minute. Add diced tomatoes, peeled plum tomatoes and tomato paste; stir to combine. Bring sauce to a boil; then turn off heat. Add nutmeg, fresh herbs of choice, garlic cloves, onion and chicken. Put lid on skillet and cook in oven for 1 hour. Remove from oven and allow to sit on counter with lid on while you prepare pasta. Place prepared pasta into a large serving bowl. Remove lid and check sauce. If sauce is too thin, remove chicken from pot and boil the sauce for 5 or 10 minutes so it will thicken. To serve, pour sauce over pasta, then arrange chicken over the top. Sprinkle with cheese and serve with crusty Italian bread.

HEARTY CHICKEN BRAISED IN TOMATOES, ONION & GARLIC

Steps:

• Gather your ingredients.
• Clean and dry the chicken, and then sprinkle with salt and pepper.
• Chef's Note: To save money, buy a whole chicken and cut it up yourself.
• Add the olive oil to a large skillet, over medium heat.
• When the oil begins to shimmer, add the chicken pieces, skin down and allow to sauté without moving for about 5 minutes.
• Turn the chicken over and sauté for an additional 5 minutes.
• Chef's Note: Unless you have one heck of a large pan, you will need to sauté the chicken in two batches.
• Chef's Note: If you crowd too much chicken into the pan, it won't sauté it... you'll steam it in it's own juices.
• Chef's Tip: In the right light, when you look at oil that's at a good temperature for sautéing; nice and hot, but not yet smoking, it will shimmer. Shimmering oil is good for sautéing because it increases the chances that the food won't stick. Hot oil immediately seals the bottom of food, creating a natural barrier between it and the bottom of the pan.
• Remove the chicken from the pan, and reserve.
• Leave about 2 tablespoons of the fat in the pan.
• Reduce the heat to medium low, and add the onions.
• Cook until they begin to soften, but not brown, about 5 minutes.
• Add the garlic, and cook for an additional minute.
• Chef's Tip: The garlic is ready when it becomes fragrant. Do not let it burn.
• Chef's Note: When the onions hit the pan, until the garlic is nice a fragrant, keep stirring and moving the ingredients around. A busy pan is a happy pan.
• Add the tomatoes and the chicken stock.
• Add a pinch of salt, and then stir to incorporate.
• Increase the heat under the sauté pan, and bring the liquid up to a simmer not a boil. When it hits the simmering stage, reduce the heat, but keep it hot enough to continue the simmer.
• Chef's Note: Use a wooden spoon to scrape up any fonds (brown bits) that many have developed while sautéing the onions and garlic.
• Taste the sauce and season, if necessary.
• Add the thyme springs to the sauce.
• Add the chicken pieces, skin-side up.
• Partially cover the sauté pan with the lid.
• Allow the dish to continue to simmer for an additional 30 minutes.
• Chef's Note: If you have the pan on a simmer, it will not be necessary to do anything else. Just enjoy the great smells coming from the pan.
• After the 30 minutes have elapsed, remove the chicken from the pan, add to a serving dish, and keep warm.
• Increase the heat under the sauce, and allow it to thicken a bit, about an additional 8-10 minutes.
• Return the chicken to the pan, and allow it to heat up a bit, and then return the chicken and the sauce to the serving dish.
• Serve with some good basmati rice. Enjoy.
• Keep the faith, and keep cooking.

BRAISED CHICKEN THIGHS WITH TOMATOES, PEPPERS AND ONIONS

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.

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Steps:

• Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
• In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
• When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

BRAISED CHICKEN WITH TOMATOES AND OLIVES

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 8 minutes, transferring as browned to a plate.
• Pour off all but 1 tablespoon fat from skillet. Add onion, garlic, and thyme to fat remaining in skillet and cook over moderately low heat, stirring, until softened, about 3 minutes. Stir in tomatoes, olives, salt, and pepper and return chicken to skillet. Simmer, covered, turning chicken occasionally, until chicken is cooked through, about 25 minutes.

BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS

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.