braised chicken with tomatoes

Imagebraising is a techniques used for a variety of meats, usually more fibrous cuts of beef.  however, it is a delicious technique used for chicken, as the tender meat leaves the bones and absorbs the juices of the moist liquid.  most people use a crock pot to braise their meat, others choose to use pressure cookers or dutch ovens.  Le creuset produces enameled pots and pans that retain heat and easily braise meats successfully.

not very much attention has to be given to the cooking process when braising is selected.  another advantage, is the sauce that is produced from the technique, which can be used in the presentation of the meal.

with this Martha Stewart recipe, fresh, frozen or canned tomatoes can be used.  i used two small cans of diced tomatoes with four chicken thighs.  

to make this dish:

preheat the oven to 400 degrees.  if using fresh tomatoes, chop them into dice-sized pieces.  in an oven proof skillet, heat one tablespoon of olive oil.  season the chicken to taste with salt and pepper, and brown in the skillet on both sides, about five to seven minutes.  transfer the chicken to a plate.

drain any fat that has accumulated in the skillet.  reduce the heat and brown one small onion that has been sliced thinly; about one cup.  brown with minced garlic to taste, stirring to make certain that the garlic does not burn.  add the tomatoes and bring to a boil.

next, add the chicken with fresh oregano sprigs, or dried to taste.  cook in the oven until the chicken is fully cooked through, at least 30 minutes.  

the chicken will be done and very flavorful.  additional onions can be added to taste, as well celery.  




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