Best 2 Pan Braised Chicken Thighs In Tomato Broth Recipes
Indulge in the delightful symphony of flavors with our pan-braised chicken thighs, masterfully simmered in a vibrant tomato broth. This delectable dish captivates the palate with its tender, juicy chicken, tantalizingly infused with the richness of aromatic herbs and spices. Each succulent bite bursts with savory goodness, complemented by the vibrant acidity of tomatoes and a subtle hint of sweetness.
Alongside the pan-braised chicken thighs, this article unveils a treasure trove of complementary recipes, each a culinary masterpiece in its own right. Embark on a culinary adventure as you explore the art of creating homemade chicken stock, a flavorful foundation for countless dishes. Discover the secrets of crafting a rich and velvety tomato sauce, a versatile culinary staple that elevates pasta dishes, stews, and more. And for a touch of rustic charm, learn the techniques for preparing garlic confit, a versatile ingredient that adds depth and complexity to a variety of dishes.
PAN BRAISED CHICKEN THIGHS IN TOMATO BROTH RECIPE - (4.7/5)
Provided by รก-14060
Number Of Ingredients 11
Steps:
- Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste. 2 Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate. 3 Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving. 4 Tips: - Replace the wine with chicken stock for a kid-friendly dish. - Instead of escarole, try spinach or kale!
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
Tips:
- Choose high-quality chicken thighs: Look for thighs with a plump appearance and a pale pink color. Avoid thighs that are bruised or have an off odor.
- Season the chicken thighs liberally: Use a combination of salt, pepper, garlic powder, and paprika to season the chicken thighs. You can also add other herbs and spices to taste.
- Brown the chicken thighs in a hot skillet: Browning the chicken thighs will help to develop flavor and prevent them from drying out. Make sure to brown the chicken thighs evenly on all sides.
- Use a flavorful broth: A flavorful broth will help to add depth and richness to the dish. You can use a homemade broth or a store-bought broth. If using a store-bought broth, be sure to choose one that is low in sodium.
- Add vegetables to the skillet: Vegetables will help to add color and flavor to the dish. Some good vegetables to use include onions, carrots, celery, and tomatoes.
- Simmer the chicken thighs until they are cooked through: The chicken thighs should be cooked through when they reach an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature of the chicken thighs using a meat thermometer.
- Serve the chicken thighs with your favorite sides: Some good sides to serve with pan-braised chicken thighs include mashed potatoes, rice, or roasted vegetables.
Conclusion:
Pan-braised chicken thighs in tomato broth is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are browned and then simmered in a flavorful tomato broth until they are cooked through. The result is a tender and juicy chicken dish that is packed with flavor. Serve the chicken thighs with your favorite sides for a complete meal.
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