PAN BRAISED CHICKEN THIGHS IN TOMATO BROTH RECIPE - (4.7/5)

Pan Braised Chicken Thighs in Tomato Broth Recipe - (4.7/5) image

Provided by á-14060

Number Of Ingredients 11

2 tablespoons olive oil
6 chicken thighs (bone-in, skin-on)
1/2 pound spicy Italian sausage
1 onion (peeled and thinly sliced)
3 cloves garlic (peeled and roughly chopped)
3 sprigs fresh oregano
1 cup dry white wine
1 can peeled whole tomatoes (28 ounces, crushed with hands)
1 can cannellini beans (drained and rinsed, 15 ounces)
3 cups escarole (cleaned, cored and thinly sliced)
kosher salt and freshly ground black pepper (to taste)

Steps:

Add olive oil to a large Dutch oven and heat over medium-high heat. Season chicken on both sides with Kosher salt and freshly ground black pepper to taste. 2 Add chicken to the Dutch oven, skin side down, and cook until golden brown and crisp, about 5-6 minutes. Flip and brown on the other side, another 1-2 minutes and remove to a plate. 3 Drain half of the fat from the pan and place back over the heat. Add the sausage and cook until browned, about 4-5 minutes, breaking the sausage up with a potato masher or the back of the wooden spoon. Add the onion, garlic and oregano, and season with Kosher salt and cook until the onion begins to soften, about 3 minutes. Add the wine, bring to a simmer and cook until reduced by half. Add the tomatoes and the browned chicken back into the pot. Bring to a simmer, cover and cook for 30 minutes. In the last 5-10 minutes of cooking, add the beans and escarole. Season with salt and pepper to taste. Remove from the heat and allow to sit for 5 minutes before serving. 4 Tips: - Replace the wine with chicken stock for a kid-friendly dish. - Instead of escarole, try spinach or kale!