Braised Chicken with Gratin Tomatoes
Tender, golden-crusted chicken thighs meet juicy, breadcrumb-topped tomatoes in this irresistible recipe for Braised Chicken with Gratin Tomatoes. Perfectly seasoned chicken is seared, gently braised in a savory blend of white wine and aromatic herbs, and then paired with oven-baked tomatoes adorned with a crispy Parmesan and basil topping. This one-pan wonder is a harmony of textures and flavors: the rich, velvety braising sauce beautifully complements the sweet, tangy bite of the gratin tomatoes. Ready in just over an hour, this elegant yet comforting dish is ideal for weeknight dinners or casual entertaining. Serve it with crusty bread to soak up every last drop of sauce, and enjoy a meal that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1.5 cups Chicken stock
- 0.5 cups Dry white wine
- 4 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 3 large Ripe tomatoes
- 0.5 cups Breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Olive oil (for tomatoes)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs generously with salt and black pepper. Lightly dust each piece with all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 4-5 minutes until golden and crispy. Flip and sear the other side for another 3 minutes. Remove chicken from the skillet and set aside.
Lower the heat to medium and add the unsalted butter to the same skillet. Once melted, add the diced yellow onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken stock and dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the fresh thyme sprigs and bay leaf to the liquid.
Return the chicken thighs to the skillet, skin-side up. Ensure the liquid comes halfway up the sides of the chicken, adding more chicken stock if necessary. Bring the mixture to a gentle simmer, then transfer the skillet to the preheated oven. Braise for 30 minutes, uncovered.
While the chicken is braising, prepare the gratin tomatoes. Cut the tomatoes in half horizontally and scoop out some of the seeds and pulp. Place the halved tomatoes cut-side up on a baking sheet lined with parchment paper.
In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped fresh basil. Drizzle the halved tomatoes with 1 tablespoon of olive oil, then sprinkle the breadcrumb mixture evenly over the tops of each tomato half.
Place the tomatoes in the oven alongside the chicken during the last 15 minutes of the cook time. Bake until the breadcrumb topping is golden and the tomatoes are tender.
Remove the chicken and tomatoes from the oven. Discard the thyme sprigs and bay leaf from the skillet. Serve the braised chicken with the gratin tomatoes on the side, spooning some of the flavorful braising sauce over the chicken. Enjoy!
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.2 g | 236% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.3 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2998 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
