Chicken Thighs In Tomato Sauce

Name: Chicken Thighs In Tomato Sauce
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 12 chicken thighs, about 3 1/2 pounds, skin removed; 1 teaspoon salt; 2 cups coarsely chopped onion (about 1 large onion); 2 tablespoons coarsely chopped garlic (8 to 10 cloves); 1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped herbs (a mixture of tarragon and chives)

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Total: 25 minutes

Servings: 6

Author : Jacques Pepin

chicken thigh fresh herbs tomato

Ingredients

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2 tablespoons olive oil12 chicken thighs, about 3 1/2 pounds, skin removed1 teaspoon salt2 cups coarsely chopped onion (about 1 large onion)2 tablespoons coarsely chopped garlic (8 to 10 cloves)1 can (28 ounces) peeled tomatoes in juice, or 3 1/2 cups fresh, ripe diced tomatoes1/2 teaspoon freshly ground black pepper2 tablespoons chopped herbs (a mixture of tarragon and chives)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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