Tip# 148: Braised Chicken Thighs
I just love chicken thighs! They are so flavorful and tastyJ Although I haven’t tried this recipe, it looked yummy. Try it out and let me know what you think!
Braised Chicken Thighs with Olives and Basil
Though it only cooks for half an hour, this dish has the satisfying, melded flavor of a long-simmered stew. Best of all, it uses fresh garden herbs.
1 T. olive oil
8 chicken thighs, (about 3 pounds in all)
1 t. salt
Fresh ground black pepper
1 onion, chopped
12 garlic cloves, peeled
2 t. fresh rosemary, chopped, or 3/4 t. dried rosemary, crumbled
1/2 c. dry white wine
1/2 c. canned low sodium chicken broth
1 c. canned crushed tomatoes in thick puree
1/3 c. pitted black olives, halved
1/3 c. basil, chopped
In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 t. of the salt and 1/4 t. pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove.
Pour off all but 1 T. of the fat. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 c., 1 to 2 minutes.
Add the broth, tomatoes, olives, the remaining 1/2 t. salt, and the chicken, skin-side up, with any accumulated juices.
Cover and simmer until the chicken is just done, 20 to 25 minutes.
Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 t. pepper and the basil, bring just to a simmer, and serve.