Braised Chicken in Tomato Sauce

Okay, so I have to admit that I fell prey to the same get-the-cabinets-well-stocked-in-case-we’re-snowed-in-for-days food frenzy as everyone else, even though I work at a grocery store and also I figured we wouldn’t get snowed in for days.

But there’s something cozy about that kind of frenzy. Have you ever read Julie & JuliaShe talks about how much she loves blizzards, even though she’s from Texas, and how she loves the insane scramble to buy canned goods before the snow flies. And that’s how I felt.

So I bought a bunch of crap. We didn’t end up getting snowed in. I mean, the kids had the day off from school, but the roads were decent today and I still had to go to work.

But yesterday’s promise of blizzardness was enough to inspire me to cook, so I made Food. Remember that ridiculous buttery thing I made a few days ago, courtesy of Martha Stewart? I used that as a base recipe and added a bunch of stuff.

But no pictures, because once again I was too busy cooking (and then eating) that deliciousness to take photos.

Also because I wasn’t sure if it was going to be any good when I started off. But since it did, here’s how to make it.

Stuff You Need

  • 4T olive oil, separated
  • 1/4C flour
  • 1T honey
  • 1T Dijon mustard
  • 2T tomato paste
  • 1/2C white wine
  • 3/4C water
  • 2 whole carrots, chopped
  • 3-5 red potatoes, quartered
  • one medium onion, chopped
  • one medium tomato, chopped
  • 4-6 boneless skinless chicken thighs
  • salt (optional)

What to Do

Preheat oven to 400 F.

Toss potatoes with olive oil and set on a baking sheet. Add honey to olive oil, toss carrots, and add them to the baking sheet. Set aside.

Dredge chicken thighs in flour and season with salt if desired. Heat olive oil over medium-high heat. Cook thighs until browned, 2-3 minutes per side. Transfer to a plate.

Add onion. Cook, stirring occasionally, until softened and golden-brown, about 5 minutes. Add wine. Cook until mostly evaporated, 3-4 minutes. Stir in mustard, tomato paste, and water. Bring to a boil. Return chicken to pot. Reduce to a simmer, cover, and cook 30-35 minutes.

Which means now is the perfect time to pop those carrots and taters into the oven. But if you started them back at the beginning (like I actually did), just tent them with foil and set them aside for later.

When the half hour is up, remove the chicken from the pot, put on a plate, and tent with foil. Add tomatoes and season with salt if desired. Cook over high heat until tomatoes soften and the sauce thickens, about 6-8 minutes. Reduce heat to medium-low.

Return chicken to pot and add carrots and taters. Cook until heated through. Serve over some good crusty bread!

(I feel like a lot of the things I make to eat end with “serve over some good crusty bread.” I can tell you that probably won’t be changing any time soon.)

So originally I was going to add a couple tablespoons of half-and-half at the end, before I returned the chicken to the pot. I didn’t end up doing it, and it was delicious. But if you want to try it, my advice is to start with less – you can always add more, and you don’t want it to thin things out and dilute the flavor.

Also, this would probably be even more delicious if you used bone-in, skin-on chicken thighs. But boneless skinless thighs were on sale this week, so.

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