Braised Chicken with Tomato and Rosemary
Juicy, tender, and bursting with rustic Italian flavors, this Braised Chicken with Tomato and Rosemary is the perfect one-pan meal for cozy dinners. Featuring golden-seared bone-in chicken thighs nestled in a rich, aromatic tomato sauce infused with fresh rosemary, garlic, and a hint of red pepper flakes, this dish offers a comforting yet sophisticated dining experience. The slow braising process ensures melt-in-your-mouth chicken while allowing the flavors to deepen, creating a sauce that’s irresistibly savory with a touch of sweetness. Serve this hearty dish with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of that luscious sauce. Quick enough for a weeknight yet elegant enough for entertaining, this recipe is a celebration of classic Mediterranean ingredients at their finest.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 28 ounces Canned diced tomatoes
- 1 cup Chicken broth
- 3 sprigs Fresh rosemary sprigs
- 0.5 teaspoon Red pepper flakes (optional)
- 1 teaspoon Sugar
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4-5 minutes until golden brown. Flip and cook the other side for another 2-3 minutes. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the canned diced tomatoes, chicken broth, and sugar. Stir to combine, scraping up any browned bits from the bottom of the pan for added flavor.
Add the rosemary sprigs and red pepper flakes (if using). Bring the mixture to a simmer.
Return the seared chicken thighs to the pan, nestling them into the tomato mixture. Reduce the heat to low, cover the pan, and let simmer gently for 30 minutes.
After 30 minutes, remove the lid and let the sauce reduce slightly for another 10-15 minutes. The chicken should be tender and fully cooked, with an internal temperature of 165°F (74°C).
Discard the rosemary sprigs before serving.
Plate the chicken with the braising sauce and garnish with chopped fresh parsley. Serve hot with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 992 mg | 43% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 8.8 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 855 mg | 18% | |
*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.
