Description
A cozy, flavor-forward dish featuring braised chicken thighs in a rich tomato-forward sauce, perfect for weeknight dinners.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and freshly cracked black pepper
- 2 tbsp avocado oil (or any high-heat oil such as grapeseed or light olive oil)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 small carrot, peeled and diced
- 1 celery stalk, chopped
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 cup chicken broth (for deglazing)
- 1 cup chicken stock (for the braise)
- 1 tbsp tomato paste
- Chopped fresh parsley, for garnish
- Cooked rice, for serving
Instructions
- Pat the chicken thighs very dry with paper towels and season both sides generously with salt and pepper.
- Heat the avocado oil in a large skillet over medium-high until it just begins to shimmer.
- Place the thighs skin-side down and sear about 4 minutes, until the skin is golden-brown. Flip and sear the other side for 3–4 minutes. Transfer the thighs to a plate.
- Reduce the heat to medium. Add the onion and garlic to the pan and sauté for about 2 minutes.
- Add the diced carrot and celery and cook 2–3 minutes until starting to soften.
- Stir in the tomato paste and cook 30–45 seconds. Pour in the chicken broth and stock, scraping the pan to loosen browned bits.
- Return the chicken thighs to the skillet, skin-side up. Sprinkle the dried rosemary and thyme over the top. Cover the pan and simmer until the thighs reach an internal temperature of 165°F (74°C) and are tender, about 15 minutes.
- Taste and adjust seasoning with salt and pepper. Spoon sauce over cooked rice, garnish with parsley, and serve.
Notes
For extra brightness, replace chicken broth with dry white wine. Use low-sodium stock and adjust salt at the end to control sodium levels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian