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Tomato-Braised Chicken Thighs

Tomato-Braised Chicken Thighs

Serves: 4

Hands On Time: 

Total Time: 


8 bone-in, skin on chicken thighs
Salt and freshly ground black pepper
2 tablespoons peanut oil
8 cipollini onions, peeled and quartered
1 cup dry white wine
1 (12-ounce) can San Marzano whole tomatoes, chopped with juice reserved
2 bay leaves
Pinch saffron
Cooked rice (optional)


Heat oven to 375 degrees. Season chicken with salt and black pepper.

Heat large cast iron skillet over medium-high heat and add the oil. When the oil is hot, add the chicken thighs, skin-side down. Be careful not to crowd the pan. Sear until golden brown on the skin side and then transfer to a plate.

Drain off the excess oil, leaving just a few drippings. Add the onions to pan and cook until lightly browned, about 2 minutes. Add the wine, tomatoes and their juices, bay leaves, saffron and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer for 5 minutes.

Nestle the thighs in the sauce, skin-side up, and transfer to the oven. Bake until the chicken has cooked through, about 15 minutes. Serve over rice, if desired.


Per serving: 253 calories (percent of calories from fat, 25), 31 grams protein, 17 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), 77 milligrams cholesterol, 470 milligrams sodium.

About the recipe

A perfect one pot cooked chicken with fresh herbs and some wine makes it a perfect quick and hearty dinner! 

Using just a handful of ingredients and basic cooking techniques, Chef Linton Hopkins whipped up an organic salad and a one-pot dish of braised chicken thighs in 30 minutes. "I love one-pot cooking," he said. "It's what I do at home with my wife and two kids. Some of the things you see on these TV shows say they're one-pot but what you don't see are the six dirty ones they had taken away." For more recipes from celebrity chefs, go to www.eveningedge.com/dinnerdare