Italian Braised Chicken Recipe
User Reviews
4.9
Italian Braised Chicken Recipe
Description
The Italian Braised Chicken recipe begins by seasoning bone-in chicken thighs with salt and pepper, then browning them skin side up to develop a crispy, golden exterior. This step intensifies the chicken's flavor and texture before braising. Next, aromatics including minced onion and garlic are sautéed in the pan, followed by tomato paste which is cooked until fragrant and slightly darkened. Adding diced tomatoes, chopped olives, capers, balsamic vinegar, rosemary, oregano, red pepper flakes, and honey creates a complex braising liquid with savory, sweet, and acidic notes.
The browned chicken is nestled back into the sauce and cooked in a 400°F oven for 40 minutes, allowing the flavors to meld and the meat to become tender. The olives and capers contribute briny accents while the balsamic vinegar adds a subtle tang. This dish is suitable for serving immediately as a main course, pairing well with sides such as crusty bread, polenta, or roasted vegetables to soak up the flavorful sauce.
Ingredients
- 8 chicken thigh skin on or off, your choice, bone-in
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion finely minced
- 4 cloves garlic chopped
- 4 tablespoons tomato paste
- 28 ounce diced tomatoes canned
- 1 cup olives coarsely chopped
- 2 tablespoons capers each
- 2 tablespoons balsamic vinegar each
- 1 teaspoon rosemary each, chopped
- 1 teaspoon oregano each, chopped
- 1 pinch red pepper flakes
- 1 teaspoon honey
Instructions
- Set your oven to 400 degrees Fahrenheit. Season the chicken with salt and pepper.
- Heat the oil in a large, ovenproof pan over medium heat. Add the chicken thighs to the pan, skin side up, and brown them for 3-4 minutes. Flip the chicken over and cook until the skin is brown and crispy, about 5-6 minutes. Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.)
- Pour out all but about 2 tablespoons of the oil from the pan. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste to the pan and let it cook until it has darkened slightly and is fragrant smelling, about 3 minutes.
- Add all the remaining ingredients to the pan and stir well. Season to taste with sea salt and black pepper. Nestle the chicken back into the pan, skin side up. Pop the chicken into the oven and let it cook for 40 minutes. Remove the chicken from the oven and serve it right away.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 407kcal | 20% |
| Carbohydrates | 18g | 6% |
| Protein | 47g | 94% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 1270mg | 53% |
| Potassium | 1172mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 678IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 129mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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