PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | YIELD: 4 people
This amazing one-pot Italian braised chicken is a must-try. Tender and juicy chicken braised in a delicious tomato and basil sauce. If you are looking for an incredible weeknight meal that’s excellent for the entire family, then you should not miss this easy recipe!
You’ll fall in love not only with the taste but with the aroma of this incredible dish. Enjoy this delicious and hearty Italian Braised Chicken any time with this extremely simple recipe!
Ingredients
2 tbsp olive oil
1 pound (0.4 kg) of chicken thighs
14 ounces (400 grams) half can of a 28 ounces (800 grams) can of whole peeled tomatoes
salt
ground black pepper
1 c. diced onion (1/2 onion)
10 fresh Italian basil leaves, chopped
1 tsp brown sugar
3 cloves garlic, minced
1 tbsp chopped Italian parsley for garnishing
salt to taste
How to make Italian Braised Chicken
Step 1: Using water, rinse the chicken thighs and pat dry using paper towels. On both sides, season the chicken thighs with salt and pepper.
Step 2: In a food processor, puree the tomatoes.
Step 3: Once an Xtreme braiser over high heat is already hot, lay the chicken thighs on the braiser, skin-side-down. Cook the chicken until both sides are brown. Set the chicken aside, saving the juice from the chicken.
Step 4: Adjust the heat to medium and drizzle olive oil on the braiser. Add the onion and garlic. Cook for a few minutes or until the diced onion has softened, stirring often. Then, add the tomato puree along with the basil. Stir well.
Step 5: To the braiser, return the chicken with the juice. Put the lid on and simmer for about 15 to 20 minutes over low heat or until the chicken is tender. Stir in the salt and brown sugar.
Step 6: Serve the Italian braised chicken right away garnished with some parsley. Enjoy!
NUTRITION FACTS:
Serving Size: 4 people
Amount Per Serving: Calories 352, Total Fat 26g, Saturated Fat 6g, Cholesterol 111mg, Sodium 95mg, Carbohydrates 10g, Fiber 2g, Sugar 5g, Protein 20g
Ingredients
- 2 tbsp olive oil
- 1 pound (0.4 kg) of chicken thighs
- 14 ounces (400 grams) half can of a 28 ounces (800 grams) can of whole peeled tomatoes
- salt
- ground black pepper
- 1 c. diced onion (1/2 onion)
- 10 fresh Italian basil leaves, chopped
- 1 tsp brown sugar
- 3 cloves garlic, minced
- 1 tbsp chopped Italian parsley for garnishing
- salt to taste
Instructions
Step 1: Using water, rinse the chicken thighs and pat dry using paper towels. On both sides, season the chicken thighs with salt and pepper.
Step 2: In a food processor, puree the tomatoes.
Step 3: Once an Xtreme braiser over high heat is already hot, lay the chicken thighs on the braiser, skin-side-down. Cook the chicken until both sides are brown. Set the chicken aside, saving the juice from the chicken.
Step 4: Adjust the heat to medium and drizzle olive oil on the braiser. Add the onion and garlic. Cook for a few minutes or until the diced onion has softened, stirring often. Then, add the tomato puree along with the basil. Stir well.
Step 5: To the braiser, return the chicken with the juice. Put the lid on and simmer for about 15 to 20 minutes over low heat or until the chicken is tender. Stir in the salt and brown sugar.
Step 6: Serve the Italian braised chicken right away garnished with some parsley. Enjoy!
