I Looooove braised chicken. What's awesome about this recipe, its that
it is hugely flavorful and really easy to make.
This Tomato-Braised Chicken actually
gets better after hanging out in the fridge for a few hours.
The flavors mix, meld and marry, producing a wonderful flavor.
The sauce makes a deliciously rich gravy…
I absolutely love over Polenta!
My favorite part of the chicken…The Thighs!
Season them well with Salt & Pepper.
Brown chicken pieces in a large skillet, skin-side down
in olive oil about 8-10 minutes.
Transfer chicken to a plate ( the chicken will not be cooked all the way through ).
Chop your onion, garlic, and thyme on…
your Monogram Cutting Board!
Add the onion, garlic and thyme to the reserved pot.
Cook, stirring, until the onion is tender, 4-6 minutes.
Add tomatoes and tumble in your caper & olives.
Cook until sauce starts to thicken 3-4 minutes.
Add the chicken and simmer until the
thigh registers 165 degrees, 12-14 minutes.
Cover until your ready to serve and your polenta is done.
Make your favorite polenta. Its truly simple to whip up.
It just smells sooo good don't you think?
Oops, you can't smell it, sorry I forgot.
INGREDIENTS
1 cup Polenta
2 teaspoon olive oil
8 bone-in, skin-on chicken thighs
kosher salt and black pepper
1 onion, chopped 2 cloves garlic, chopped
2 sprigs fresh thyme, plus leaves for serving
1 28-ounce chopped tomatoes
1/3 cup pitted oil-cured olives
1 tablespoon capers
COOK the polenta according to package.
MEANWHILE heat the oil in a Dutch oven pot over medium- high heat.
Season the chicken with 1/2 teaspoon each salt & Pepper.
Cook, skin-side dow, until golden brown, 8-10 minutes.
Transfer to a plate ( the chicken will not be cooked all the way through).
Reseve the pot.
ADD the onion, garlic, and thyme to the reserved pot.
Cook, stirring, until the onion is tender, 4-6 minutes.
Add the tomatoes and their juices, olives. and capers.
Cook until sauce starts to thicken, 3-4 minutes.
Add the chicken, and simmer until thermometer registers in thigh 165 degrees.
Its about 12 to 14 minutes of simmer.
Serve the chicken and sauce over the polenta, topped with the thyme leaves.
Want a taste?
Enjoy!
P.S.
Get creative with Tomato Braised Chicken and serve
it with maybe rice or potatoes.
I have to say I also like this Chicken all by it self the next day. :)
No comments
Post a Comment