Braised Chicken Thighs in Roasted Tomato Sauce

Braised Chicken Thighs in Roasted Tomato Sauce | Dash of SavoryFresh tomatoes roasted with garlic and blended into a beautiful sauce and simmered to perfection with juicy chicken thighs. Simple ingredients make an incredible meal. Could that sound any better? I didn’t think so. It’s a tough life of a food blogger, let me tell you.

This is my basic roasted tomato sauce that I use all the time. It’s tried and true and it 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 this Braised Chicken Thighs in Roasted Tomato Sauce on top of whole wheat thin spaghetti noodles and sauteed up some chopped zucchini in olive oil and garlic. I didn’t serve it with bread but I highly recommend it if you’re not on a low-carb diet like I am. Pasta is the bane of my existence so I couldn’t resist not serving it with lots of pasta and lots of cheese.

 

Braised Chicken Thighs in Roasted Tomato Sauce

Prep Time: 25 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 45 minutes

Yield: 4 - 6 Servings

Ingredients

  • 6 whole Chicken Thighs, skinless and boneless
  • 2 tablespoons Olive Oil, plus more for drizzling
  • 2 tablespoons Butter
  • 6 whole Plum Tomatoes, quartered
  • 1 head Garlic, cloves separated and skin on
  • Kosher Salt and Black Pepper, to season
  • 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 Garlic Salt
  • 1 teaspoon Black Pepper
  • 1 cup Frozen Sweet Peas
  • Basil, chopped for garnish
  • Parmesan, grated for garnish

Instructions

  1. Preheat your oven to 400 degrees F. On a baking sheet pan add the quartered tomatoes and the garlic cloves to the pan and drizzle with plenty of olive oil. Sprinkle liberally with salt and pepper. Roast in the oven for 20 minutes until tomatoes and garlic are tender. Remove and set aside to cool.
  2. In a large heavy bottomed pot heat the olive oil and butter over medium heat. Rinse and dry the chicken thighs with a paper towel and season them with salt and pepper. Add the pan and cook for 2 – 3 minutes per side. Remove with tongs to a plate and set aside.
  3. Add the chopped onion to the pot 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. Turn the heat down and deglaze with the vodka and stir scraping any brown bits on the bottom of the pan. Simmer until sauce is reduced by half, about 5 minutes. Add the chicken stock and turn the heat back up to medium. Keep simmering until the sauce is reduced by half again.
  4. At this point turn the sauce down to low and keep simmering. Using a food processor or a blender, remove the garlic from their skins and add garlic to the blender. Add the roasted tomatoes and any of the juices in the pan to the blender. Blend until tomatoes and garlic is smooth.
  5. Add the blended tomatoes and garlic to the pot. Stir in to combine and bring sauce to a slight boil over medium heat. Reduce to low and simmer. Season with garlic salt and pepper. Stir. Add the chicken thighs into the pot and nestle them into the sauce. Cover and allow to simmer for 45 minutes. In the last 5 minutes of cooking, remove the lid and turn off the heat, stir in frozen peas. Add basil and garnish generously with parmesan.
  6. Serve chicken thighs and sauce on top of your favorite pasta and side. French bread and a big glass of red wine is recommended as well. Enjoy!
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Savor and Enjoy!



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