Braised Italian Chicken Thighs
- Kev Brown
- May 24, 2015
- 2 min read
Hearty, easy, healthy and satisfying. With chicken thighs and a few pantry items you can have this satisfying dish on the table in no time. Serve over brown rice noodles, whole wheat noodles or zucchini noodles. If not using wine in cooking, increase broth to 1 1/4 cups.
1 tablespoon olive oil
•750 grams chicken thighs (bone-in, skin-on)
•1/4 teaspoon sea salt
•1/4 teaspoon ground black pepper
•1/4 teaspoon granulated garlic
•1 tablespoons olive oil
•3/4 cup chopped onions
•1/2 bottle artichoke hearts, drained
•3 cloves garlic, finely chopped
•2 teaspoons dried herbs (Italian blend, oregano, or basil)
•A pinch red pepper flakes
•3/4 cup chicken broth
•1/2 cup red wine (optional, or use more broth)
•1 can diced tomatoes
•250 grams small mushrooms, halved or quartered
•2 teaspoons fresh chopped parsley or oregano (optional)
•2 tablespoons grated Parmesan (optional, skip for dairy-free)
1.Trim excess fat and skin from chicken thighs. Season chicken with salt, pepper and granulated garlic. Heat olive oil in a pan large enough to hold the chicken in a single layer over medium heat. Use a 5 1/2 quart Dutch oven, 3 1/2 quart brasier, or 3-4 quart saute pan. Add the chicken skin side down and cook until the skin has a golden crust. Remove the chicken to a plate or rimmed baking pan.
2.Add onion to the pan. You should hear a light sizzle when the onion hits the surface. Cook onion until soft, about 2-3 minutes. Turn the heat down if needed so the onion does not burn. Add the artichokes hearts, garlic, dried herbs, and red pepper and cook 1-2 minutes. Add the wine and broth and cook 2-3 minutes.
3.Add the tomatoes to the pan and stir to mix them in.Nestle the chicken thighs into the vegetables and add the mushrooms. Turn the heat up until the pan is bubbling. Place the lid on the pan, turn heat to low and cook , about 20 minutes. Serve over noodles of choice and sprinkle with fresh herbs and Parmesan (if using).
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