CHICKEN THIGHS WITH TOMATOES
Steps:
- Heat oil and butter in a large skillet.
- Saute the chicken thighs, turning frequently until browned on all sides.
- Remove chicken to a casserole dish and set aside.
- Heat oven to 350 F.
- Stir flour into the skillet juices. Cook, stirring constantly, for 2 minutes.
- Add salt and pepper. Add the garlic, wine, and tomatoes. Bring to a boil.
- Add mushrooms, olives, thyme and parsley. Cook over medium heat, stirring frequently, for about 4 to 5 minutes.
- Pour over the chicken in the casserole.
- Cover and bake for 40 minutes.
Nutrition Facts : Calories 551 kcal, Carbohydrate 7 g, Cholesterol 255 mg, Fiber 3 g, Protein 48 g, SaturatedFat 10 g, Sodium 852 mg, Sugar 3 g, Fat 37 g, ServingSize Serves 6, UnsaturatedFat 0 g
CHICKEN AND TOMATO GRAVY
What a tasty and simple meal! The chicken thighs cook to be very tender. The tomato gravy is flavorful and full of tomato and veggie chunks. One comforting dinner... Grandma would be proud!
Provided by Kathy Sterling
Categories Gravies
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Remove skin from chicken and season with salt and pepper.
- 2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
- 3. Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
- 4. Serve hot over steamed rice. Enjoy!
CHICKEN THIGHS AND TOMATO GRAVY
Slightly spicy, super easy, and very tasty! Serve over garlic cheese grits with big fluffy biscuits.
Provided by orangeteapot
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a skillet over medium flame.
- Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
- Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
- In the same skillet, sautee the diced onion until translucent.
- Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
- Whisk in about 1/2 cup of the chicken stock.
- Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
- If the gravy seems too thick, add more chicken stock.
- Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.
Nutrition Facts : Calories 558.6, Fat 40.6, SaturatedFat 9.4, Cholesterol 145.1, Sodium 537.8, Carbohydrate 15, Fiber 2, Sugar 5.2, Protein 33.2
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
TOMATO BRAISED CHICKEN THIGHS
This six ingredient chicken dish made with boneless skinless thighs, garlic, crushed tomatoes, and thyme is versatile, easy to make, and is undeniably delicious.
Provided by Kristen McCaffrey
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Season the chicken with salt and pepper.
- Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.
- Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.
- Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.
Nutrition Facts : ServingSize 6 oz., Calories 276 cal, Carbohydrate 16 g, Fat 9 g, Protein 33 g, Fiber 4 g, SaturatedFat 2 g, Cholesterol 131 mg, Sodium 443 mg, Sugar 8 g
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