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
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
EASY CREAMY CHICKEN IN TOMATO SAUCE
Juicy chicken breasts in tomato sauce is an easy, delicious dinner recipe that will be ready in 20 minutes.
Provided by Alida Ryder
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Place chicken breasts on a chopping board in front of you and with a sharp knife, carefully slice each in half resulting in two thin fillets.
- Drizzle with olive oil and season generously with salt, pepper and paprika on both sides.
- Heat a large frying pan over medium-high heat.
- Add the chicken and cook for 2-3 minutes per side until the chicken is golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, fry the onion, garlic and oregano in a splash of olive oil until soft and fragrant.
- Pour in the passata/tomatoes and cream.
- Season with salt and pepper and allow to simmer gently for 5 minutes. Stir in the Parmesan cheese.
- Add the chicken back to the pan along with any resting juices and allow to simmer for another minute or two.
- Top with basil and serve.
Nutrition Facts : Calories 240 kcal, Carbohydrate 13 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 97 mg, Sodium 760 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE
This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
- Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.
Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g
CHICKEN THIGHS IN TOMATO SAUCE
Provided by Jacques Pepin
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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 1/4 cup of water to each skillet. Mix well and bring to a boil.
- 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.
- 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.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 576 milligrams, Sugar 2 grams, TransFat 0 grams
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.
CHICKEN THIGHS IN TOMATO SAUCE
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6
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