italian braised chicken

Italian Braised Chicken - delicious one-pot braised chicken recipe with tomato and basil sauce. Amazing weeknight meal for the family. 

Italian Braised Chicken

lb. (0.4 kg) chicken thighs

salt

black pepper

tomatoes

olive oil

onion (1/2 onion)

garlic,

Italian basil leaves, chopped

brown sugar

parsley

Rinse the chicken thighs with water and pat...

Rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken. Puree the tomatoes in a food processor.

Heat up the Xtreme braiser on high heat....

Heat up the Xtreme braiser on high heat. When it's fully heated, arrange the chicken thighs, skin side down first. Brown both sides of the chicken. Remove the chicken from the braiser, save the juice that seeps out from the chicken.

Turn the heat to medium and add the...

Turn the heat to medium and add the olive oil to the braiser. Saute the onion and garlic, for a couple of minutes or until the diced onion becomes soft. Add the tomato puree and basil, stir to combine well. Transfer the chicken and the juice into the braiser, cover the braiser with its lid and simmer on low heat, for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to combine well. Garnish with chopped parsley and serve immediately.

This is my favorite Italian Braised Chicken recipe. The chicken thighs are first seared until the skin is crispy then they're gently simmered in a delicious tomato and olive sauce. The chicken becomes super flavorful and tender. This is a healthy dinner recipe you don't want to miss.

Italian Braised Chicken with Tomatoes and Olives

chicken thighs (skin on or off, your choice)

Salt and pepper (for seasoning the chicken)

onion (finely minced)

garlic (chopped)

tomato paste

can diced tomatoes

olives

each: capers and balsamic vinegar

each: chopped rosemary and oregano

red pepper flakes

honey (omit

Salt and pepper (to taste)

preheat oven

cook the chicken

Heat the oil in a large, ovenproof pan over medium-high heat. Add the chicken thighs to the pan, skin side up. Season the chicken skin with a pinch of salt and a little pepper on each piece. Once some of the fat has been released into the pan, flip the chicken over and cook until the skin is brown and crispy, about 7-8 minutes. If using skinless thighs, cook them until the meat starts to brown. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)

saute the onion

Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.

combine and bake

Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.

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Italian Braised Chicken

Italian Braised Chicken with Tomato...

Top 2 italian braised chicken recipes from across the web

The most viewed italian braised chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Italian Braised Chicken

Italian Braised Chicken with Tomato...

The most viewed italian braised chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine