Description
A comforting slow-cooked dish featuring tender chicken thighs simmered in a rich tomato and herb sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Season the chicken thighs with salt and pepper, then add to the skillet; cook until browned on both sides for about 4 to 6 minutes per side.
- Remove the chicken and set aside, letting the browned bits remain in the pan.
- Add onion, garlic, and bell pepper to the same skillet, sauté until vegetables are tender, about 6 to 8 minutes.
- Stir in diced tomatoes, chicken broth, oregano, basil, and red pepper flakes; bring to a gentle simmer.
- Return chicken to skillet, cover, and simmer for 30-35 minutes, until cooked through.
- Adjust seasoning as needed and serve garnished with fresh parsley.
Notes
For a lighter flavor, use low-sodium broth. You can add a squeeze of lemon for extra brightness before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg