Braised Chicken Thighs

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A hearty and comforting dinner recipe, chicken thighs are browned then braised until tender with tomatoes, olives, garlic and red wine.

Course Dinner, Main Dish

Cuisine American, Italian, Mediterranean, Spanish

Diet Diabetic, Gluten Free

Prep Time 10

Cook Time 40

Servings

Calories 385kcal

In a large Dutch oven or cast iron skillet, heat olive oil over medium high heat. Season chicken thighs evenly on both sides with salt and pepper. Skin side down, sear chicken in pan until a golden brown crust forms, about 5-7 minutes.
When you flip the chicken, add onion, garlic and chilis to the pan, along with a sprinkle salt and pepper. Saute onions and garlic until aromatic, about 60 seconds, then Pour Finest Reserve by Our Family Pinot Noir in to pan and carefully deglaze, using a brown wooden spoon to scrape up the browned bits (while trying not to disturb chicken which is now forming crust on other side.)
Pour whole peeled tomatoes and olives in to the pan then carefully use scissors to begin breaking down the tomatoes in to bite-sized chunks. Bring pan to a boil then reduce to simmer. Add in bay leaves then cover pot with a tight lid. Let simmer until tender, about 30 minutes. Garnish with fresh parsley to serve!