Braised Chicken Thighs in Roasted Tomato Sauce is a rich and delicious homemade dish. Serve on top a bed of pasta for a whole comforting winter meal.
Fresh tomatoes roasted with garlic and blended into a beautiful sauce and simmered to perfection with juicy chicken thighs. Simple ingredients make an incredible meal.
This is my basic roasted tomato sauce that I use all the time. It’s tried and true and is absolutely delicious. Once you make this you’ll never want a tomato sauce out of the jar again. It’s fresh and very easy to make. Perfect for any pasta or sauce. Add your favorite flavors and make this basic sauce your own.
I served these Braised Chicken Thighs in Roasted Tomato Sauce on top of whole wheat linguine. Pasta is my go to but you can most certainly serve this on top of zucchini noodles or a big bunch of roasted vegetables for a low-carb meal.
Braised Chicken Thighs in Roasted Tomato Sauce
Ingredients
- 6 whole Plum Tomatoes, quartered
- 1 head Garlic, cloves separated and skin on
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Kosher Salt and Ground Black Pepper, to season
- 2 tablespoons Extra Virgin Olive Oil
- 6 whole Chicken Thighs, skinless and boneless
- 2 tablespoons Butter
- 1 whole Onion, chopped
- 2 tablespoons Tomato Paste
- 1 teaspoon Italian Seasoning
- 1/2 cup Dry White Wine
- 1/2 cup Chicken Stock
- 1 teaspoon Kosher Salt and Ground Black Pepper
- 1 cup Frozen Sweet Peas
- 1 cup packed Fresh Baby Spinach
- Basil, chopped for garnish
- Parmesan Cheese, grated for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F. On a sheet pan add the quartered tomatoes and the whole garlic cloves to the pan. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the oven for 20 minutes until tomatoes and garlic are tender. Remove and cool for 10 minutes before removing the skins on the garlic. Using a food processor or a blender, add roasted tomatoes and garlic to the blender. Puree until smooth and set aside.
- Step 2 In a large heavy bottomed pan heat the olive oil over medium heat. Pat chicken thighs dry with a paper towel and season them with kosher salt and ground pepper. Add them to the pan skin side down and cook for 3 minutes per side. Remove thighs to a plate and set aside.
- Step 3 Add butter and chopped onion to the pan and cook for 3 minutes until the onions are tender and translucent. Add the tomato paste and the Italian seasoning and stir in to combine. Cook for 2 minutes. Deglaze with white wine and stir scraping any brown bits on the bottom of the pan. Add the chicken stock and bring to a simmer.
- Step 4 Add the blended tomatoes and garlic to the pan. Stir to combine and bring sauce again to a simmer over medium heat. Season with kosher salt and ground black pepper.
- Step 5 Add the chicken thighs into the pan and nestle them into the sauce, just showing the tops of the skin. Cover and simmer for 30 minutes. Remove chicken thighs to a serving dish. Stir in frozen peas and fresh baby spinach into the sauce. Stir until peas are cooked through and spinach is wilted, this only takes a few minutes. Spoon sauce over the chicken. Garnish with chopped basil and grated parmesan cheese.
- Step 6 Serve on top of cooked pasta. Enjoy!
Savor and Enjoy!
