ITALIAN BRAISED CHICKEN
This is my favorite Italian braised chicken recipe. The chicken thighs are first seared until the skin is crisp, then simmered gently in a delicious tomato and olive sauce. The chicken becomes super tasty and tender. Here's a healthy dinner recipe you shouldn't miss.
INGREDIENTS
- salt
- 2 tablespoons olive oil
- 1 lb chicken thighs
- 3 cloves garlic, minced
- ground black pepper
- 14 oz half can of a 28-oz can whole peeled tomatoes
- salt to taste
- 1 teaspoon brown sugar
- 1 cup diced onion (1/2 onion)
- 10 fresh Italian basil leaves, chopped
- 1 tablespoon chopped Italian parsley for garnishing
DIRECTIONS
First, rinse the chicken thighs with water and pat dry with paper towels. Season with salt and black pepper on both sides of the chicken. Mash the tomatoes in a food processor.
Then, heat the Xtreme braising pan over high heat. When it is fully heated, arrange the chicken legs first, skin side down. Brown both sides of the chicken. Remove the chicken from the pan, keep the juices flowing from the chicken.
Lower the heat to medium and add the olive oil to the braising pan. Saute the onion and garlic for a few minutes or until the diced onion softens. Add the tomato puree and the basil, stir to mix well.
Transfer chicken and juice to the braiser, cover the braiser with its lid and simmer over low heat for about 15-20 minutes, or until the chicken becomes tender. Add salt and brown sugar, stir to mix well. Garnish with chopped parsley. Happy Cooking Time.
