Serves 4
8 chicken thighs on the bone, skin-on
2 teaspoons olive oil
Salt
6 large garlic ... more
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
Braises are perfect projects to warm up your kitchen during wintry weekends and convince your friends to brave the cold and come over. These slow-cooking recipes yield tender results that are sure to impress. Plus, they improve over time, making them great for leftovers. We've included a few takes on the usual suspects -- short ribs and chicken -- along with some heavenly vegetable sides, all of which are certain to stick to your ribs as you power through these last, lingering days before spring.
More from Food52:
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