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Braised Chicken Thighs

Braised Chicken Thighs

We’re not only ones who have a picky five-year-old who claims to only like pasta. She also claims to not like chicken...well ha! In her words “I tricked ya.” We can always count on her to eat chicken thighs braised in our rich Classic Red Tomato sauce. Try it out - we’re certain this one-pot wonder will be a hit in your home too!

Feel free to sub in any of our other tomato sauces - they all work just as well. Classic Vodka lends a lovely indulgence!

Ingredients:

  • 2 glugs (pro term!) neutral oil with a high smoke point (We like avocado oil for this recipe. With its high smoke point, it allows for crisping up the chicken skin without smoking up our entire kitchen.)
  • 4 chicken thighs, skin-on and bone-in
  • Salt & pepper
  • ¼ cup chicken broth
  • Spaghetti, zucchini noodles, or cauliflower rice

Preheat the oven to 350 degrees. Heat oil of your choice in a Dutch oven or cast iron pan. Dab off your chicken thighs and season liberally with salt and pepper.

Without crowding the pan add in your chicken thighs skin side down. You’ll probably want to do this in batches. Once the skin is crisped up, set aside each chicken thigh. Use a plate that will ensure you preserve the juices.

Splash your chicken broth into the pan and scrape up all the browned bits. Add in your jar of Classic Red (or other Jar Goods sauce) plus a few tablespoons of water. Whisk a bit to combine. 

Add chicken thighs back in, skin side up making sure to keep the crisped portion above the liquid.

Braise in the oven, uncovered, for 20-30 minutes until chicken is cooked through.

Serve family style alongside peppery spaghetti, zucchini noodles, or cauliflower rice.



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