10 Braises for the Weekend

Photo by: James Ransom

Braised Chicken Thighs with Tomato and Garlic

Save and print this recipe on Food52.

Serves 4

8 chicken thighs on the bone, skin-on
2 teaspoons olive oil
Salt
6 large garlic cloves, roughly chopped
20 ounces canned chopped tomatoes
1 cup chicken stock (homemade or low sodium)
2 sprigs thyme
Orzo or rice for serving

1. Salt chicken thighs and brown in oil over medium heat, about 5 minutes per side. Transfer to a ... more 

Photo by: James Ransom

Braised Chicken Thighs with Tomato and Garlic

Save and print this recipe on Food52.

Serves 4

8 chicken thighs on the bone, skin-on
2 teaspoons olive oil
Salt
6 large garlic cloves, roughly chopped
20 ounces canned chopped tomatoes
1 cup chicken stock (homemade or low sodium)
2 sprigs thyme
Orzo or rice for serving

1. Salt chicken thighs and brown in oil over medium heat, about 5 minutes per side. Transfer to a plate; pour off all but a tablespoon of fat.
2. Add garlic on medium-low heat. Cook for a minute. Add tomatoes, stock & a large pinch of salt. Turn heat up and bring liquid to a simmer. Scrape brown bits from the pan bottom with a wooden spoon. Add thyme and nestle the chicken thighs, skin-side-up, in the sauce.
3. Partially cover the pan & turn down heat to medium-low. Cook 30 minutes until chicken is tender. less