Braised Chicken with Vegetables and Tomatoes
This braised chicken recipe is very easy and delicious. I prefer to use chicken thighs, but you can use your favorite bone-in pieces or a combination, as long as they are about the same size. When chicken is braised, the skin can be removed before cooking, as I have done many times with this recipe. The meat will stay moist and tasty.
- 4 large chicken thighs or other bone-in pieces, with or without skin
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 6 large cloves garlic, coarsely chopped
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) whole tomatoes with juices, crushed slightly with fingers
- 1/4 cup dry red wine
- 3 medium potatoes, cut into 1-1/2 inch pieces
- 1 large onion, cut into medium wedges
- 1 medium green pepper, cut into large cubes
- 8 ounces button or cremini mushrooms, halved if very large
- 3 small carrots, peeled and cut into 1-1/2 inch pieces
- 2 teaspoons dried marjoram leaves
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- Water if needed for moisture
Season the thighs with salt and pepper. Heat a large sauté pan or skillet over medium-high heat. Add 1 tablespoon of the oil. Add chicken and brown, about 3 minutes per side. Remove the chicken and pour off all of the fat from the pan. Return the pan to the burner and add the remaining tablespoon of olive oil. Add the garlic and tomato paste and stir for about 1 minute. Add the tomatoes and wine; cook about 1 minute. Add the vegetables, herbs, salt and pepper. Stir well to combine the juices with the vegetables. Reduce heat to medium-low; cover and simmer until chicken is done and potatoes are tender, about 50 minutes. Check occasionally and add a little water if it starts to dry out. Serve immediately.
Notes: If you remove the skin from the chicken, it will not be necessary to drain the oil from the pan after browning. Add more olive oil if needed to proceed with the recipe.