Tomato Braised Chicken Thighs - Slender Kitchen (2022)

These melt in mouth Tomato Braised Chicken thighs couldn't be easier to make but pack in so much flavor. They are an instant favorite.

276 CALORIES16g CARBS9g FAT33g PROTEIN

4 Comments

Tomato Braised Chicken Thighs - Slender Kitchen (1)

Tomato Braised Chicken Thighs Recipe

You won't believe just how delicious these simple tomato braised chicken thighs are! The chicken is tender, the sauce is rich, and there are so many different ways to customize the dish and take it in all different flavor directions. Serve it with rice, creamy polenta, spaghetti squash, or pasta.

This delicious recipe from Food 52 is easy to make and is one of my favorite recipes to make when we have guests for dinner. Many times I will use the bone-in thighs for a dinner party and leave some with the skin on for those who like it. It's easy to remove for those whodon't like it though so either way, everyone is happy.

However, when I am making it for just us, I always use boneless, skinless thighs to shave some extra calories and I love the addition of onions to pack in more flavor. Olives are also delicious as an addition. Feel free to amp up the garlic and thyme to get it to just where you like it. The versatility of this recipe is what makes it so great, so go ahead, get creative!

Tomato Braised Chicken Thighs - Slender Kitchen (2)

How Do You Make Tomato Braised Chicken Thighs?

As easy as this is to adapt, it's even easier to make!

The first thing you should do is season the chicken with salt and pepper. Next, heat a nonstick skillet over medium-high heat and add a tablespoon or so of olive oil. Add the chicken thighs in a single layer and cook for 3-4 minutes on each side, or until they start to brown. Push the thighs to one side of the pan or take them out of the pan and put them on a plate to rest.

Next, add olive oil, onion,and garlic to the same skillet. Cook this for 2 minutes or until the garlic is nice and fragrant. Add to this mixture the tomatoes, chicken broth, and thyme. Bring the whole thing to a simmer and put the chicken back into the broth and veggies and cover.

Let the whole thing cook at a low simmer for 30 minutes or until the chicken is cooked all the way through. Sprinkle with fresh chopped parsley (optional) and serve!

Recipe Ideas

This easy tomato braised chicken recipe is basically screaming for you to customize. There are so many ways to switch up this recipe that you could make it every week and have a completely different flavor profile.

  • Make this dish Meditteranean by adding sliced olives (Calvestrano are my favorite), drained canned chickpeas, and some crumbled feta cheese on top. Capers would be delicious as well. You can also add some drained artichoke hearts.
  • Go in a Mexican direction by adding a chopped chipotle pepper, swapping oregano for the thyme,and serving it with queso fresco and cilantro. You could also use spicy canned tomatoes like Rotel.
  • Make thisItalian style with fresh or dried basil, red pepper flakes, and Parmesan cheese.
  • Deepen the flavor in this dish by adding some roasted red peppers and swap in fire-roasted tomatoes. This adds a smoky flavor that is really delicious.
  • Add some greens by adding chopped kale when you are cooking the onions or wilting in some spinach during the last few minutes of cooking.
  • Make a heartier dish by adding some canned beans. Chickpeas, cannellini beans, or Great Northern white beans are all good options.
  • Saute some fresh mushrooms with the onions to add an earthy element to the dish. Canned mushrooms could also be added in a pinch.
  • Make this Caprese style by finishing the dish with fresh basil, mozzarella, and a drizzle of balsamic vinegar or glaze.
  • Swap in any herbs you like for this recipe. You can use thyme, rosemary, oregano, basil, or a combination of herbs. They can be fresh or dried.
  • Add curry spices and finish with some coconut milk for an Indian spin on this dish.
  • Make the dish creamy by finishing the dish with a splash of half and half, creme fraiche, coconut cream (or milk), or cream cheese.

Tomato Braised Chicken Thighs - Slender Kitchen (3)

How to Use Leftover Tomato Braised Chicken

  • Tacos: Shred the chicken and make tinga style tacoswith tortilla, diced onions, cilantro, avocado, and some hot sauce or spicy salsa.
  • Shakshuka: Use the leftover sauce to make some baked eggsin a classic Shakshuka style or simply baked with some melted cheese on top.
  • Pasta: Shred the leftover chicken, saute or roast some vegetables, and toss everything with some freshly cooked pasta.
  • Grain bowls: Cook up some farro or quinoa, make some sauteed greens or veggies, and add your leftover braised chicken. Pack them up for lunches during the week or an easy leftover dinner.

Looking for more chicken thigh recipes

  • Easy Spicy Barbeque Chicken Thighs
  • Grilled Greek Chicken Thighs
  • Broiled Asian Chicken Thighs
  • Balsamic Chicken Thighs with Spinach and Mushrooms
  • Twelve Slow Cooker Chicken Thigh Recipes

The Recipe

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Tomato Braised Chicken Thighs

Adapted from food52.com

PREP TIME: 10 Min

COOK TIME: 40 Min

TOTAL TIME: 50 Min

Dinner

4 Comments

Diets:

  • Clean Eating
  • Gluten Free
  • Healthy Eating
  • Low Carb
  • Paleo
  • Whole30®
  • Print Recipe
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Ingredients

Ingredients

USMETRICS

  • 1.33 lbs boneless skinless chicken thighs

  • 2 tsp olive oil

  • 1/2 cup onion, sliced

  • 4 garlic cloves, roughly chopped

    (Video) Chicken steak chinese style/Five spice chicken steak/pan fry chicken steak with french beans

  • 20 oz canned crushed tomatoes

  • 1 cup low sodium chicken broth

  • 2 sprigs thyme

  • salt and pepper

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Nutritional Facts

Serving Size: 6 oz.

Amount Per Serving

Calories 276

Calories from Fat 28

% Daily Value *

Total Fat 9g

5%

Saturated Fat 2g

2%

Monounsaturated Fat 2g

Polyunsaturated Fat 1g

Cholesterol 131mg

0%

Sodium 443mg

19%

Total Carbohydrate 16g

5%

Dietary Fiber 4g

15%

Sugars 8g

Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

(Video) I cook almost every day! Chicken thighs and potatoes. Like it very much.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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  • Nutritional Information
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Instructions

(Hide Photos)

1

Season the chicken with salt and pepper.

2

Heat a nonstick skillet over medium high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned. Push to one side of the pan or remove and rest on a plate.

3

Add the olive oil, onion, and garlic. Cook for 2 minutes until garlic is fragrant. Add the tomatoes, chicken broth, and thyme. Bring to a simmer. Nestle the chicken in this sauce and cover.

4

Cook at a low simmer for 30 minutes or until chicken is fully cooked. Sprinkle with parsley if desired.

Nutritional Facts

Serving Size: 6 oz.

Amount Per Serving

Calories 276

Calories from Fat 28

% Daily Value *

Total Fat 9g

5%

Saturated Fat 2g

2%

Monounsaturated Fat 2g

0%

Polyunsaturated Fat 1g

(Video) How to Make the Best Braised Chicken with Mustard and Herbs

0%

Cholesterol 131mg

0%

Sodium 443mg

19%

Total Carbohydrate 16g

5%

Dietary Fiber 4g

15%

Sugars 8g

Protein 33g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Tomato Braised Chicken Thighs - Slender Kitchen (5)

About the authorMeet Kristen McCaffrey

Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans.Learn More

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4 Comments

On Tomato Braised Chicken Thighs

Tomato Braised Chicken Thighs - Slender Kitchen (6)

Tomato Braised Chicken Thighs - Slender Kitchen (7)

Kim

November 11, 2022 - 03:48

Can I make this is a slow cooker?

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Tomato Braised Chicken Thighs - Slender Kitchen (8)

Natalie Bonnet

August 28, 2022 - 17:38

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5

(Video) Chicken thighs 101: How to sear, stew, roast and de-bone

Can I freeze the leftovers?

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Tomato Braised Chicken Thighs - Slender Kitchen (9)

Natalie

April 25, 2022 - 01:28

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5

This recipe is delicious! I added kalamata olives and served it over brown rice with homemade ww garlic bread. What a treat!

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Tomato Braised Chicken Thighs - Slender Kitchen (10)

William

September 11, 2021 - 14:27

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5

Absolutely delicious and satisfying to make! I added calvestrano olives, but otherwise followed the recipe to a T and OMGOSH.
Served with buttered orzo. Love.

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(Video) JUICY STOVE TOP CHICKEN THIGHS

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FAQs

Can you overcook braised chicken thighs? ›

A chicken thigh is nearly impossible to overcook. There is forgiveness — 10 minutes longer in the oven simply means a little more tenderness. Thighs can also be cooked ahead and successfully reheated, often gaining juiciness and depth in the process.

How do you keep chicken thighs from drying out in the oven? ›

Recipe Tips

Rub the seasoning on both sides of the chicken, both on top of the skin and under the skin. You want the tasty rub to be all over the chicken for the best flavor. Bake the chicken at a high temperature (400° F). This seals in moisture, giving you juicier chicken.

Why do chefs use chicken thighs? ›

Most chefs agree that chicken thighs are juicier and more flavorful than breasts. Yet American eaters have been led to believe that white meat is healthier, cleaner and more acceptable than dark meat.

Is it better to cook chicken thighs slow or fast? ›

Chicken thighs, whethe bone-in or boneless, are good at an internal temp of 175 degrees Fahrenheit, but they're even better at 195. Knowing this, what's the best way to cook thighs and drumsticks? The key is to cook them slowly.

Do chicken thighs get more tender the longer they cook? ›

America's Test Kitchen also notes that dark meat like chicken thighs tends to have more connective tissue and collagen as well. While this might seem off-putting at first, it means that the longer and slower it's cooked, the more tender it becomes.

What is the best method for cooking chicken thighs? ›

The key is to cook the chicken thighs in a 400 degree F oven for 50 minutes. This will allow for the skin to get crispy and the meat to be juicy. If you are not sure the chicken is ready, just poke it wit a knife. If the juices run clear it's done.

How long should I put chicken thighs in the oven? ›

The USDA guidelines lists approximate cooking times of 40 to 50 minutes for 4-to-8-ounce chicken thighs roasted at 350 degrees. In our basic meal prep boneless chicken thighs recipe, they take about 25 to 30 minutes baked at 425 degrees F.

Should you overcook chicken thighs? ›

America's Test Kitchen writes that the meat is nearly impossible to overcook. While thighs or drumsticks are just fine once they're fully cooked to an internal temperature of 175 degrees Fahrenheit, it's actually even better at 195 degrees — unlike white meat, which just gets leathery and tough.

How do you keep chicken moist in the oven? ›

Cook at a lower heat for longer to keep the chicken breast tender and juicy. Bake just until internal temp reaches about 160º F, then let sit under foil to cook to a safe internal temp. Line pan or baking sheet with foil or parchment paper for easy cleanup. Olive oil keeps chicken moist and adds extra flavor.

Do you have to cover chicken thighs when baking? ›

Should I cover chicken with foil when baking? There is no need to cover the baking dish before baking these chicken thighs. Leaving it uncovered is what helps the skin get extra crispy during the baking time.

How do you cook chicken breast in the oven so it doesn't dry? ›

The Method: Preheat oven to 425 degrees Fahrenheit. Cover sheet pan with parchment paper. Lay out seasoned chicken breasts on parchment. Roast in preheated oven for 13 to 18 minutes, until chicken is just cooked through.

How do you keep chicken thighs from getting rubbery? ›

Cook at Higher Temperatures

The ideal temperature to cook your chicken should be around 275 °F – 320 °F (135 °C – 160 °C). As you start to decrease temperature beyond this threshold, the skin will become rubbery. The chicken fat needs to be cooked into the meat, and that cannot happen when your temperature is very low.

How long should chicken thighs be cooked? ›

Boneless, skinless chicken thighs cook quickly, in 15 to 20 minutes, depending on the size. Bone-in thighs, however, take a bit more time, between 25 and 30 minutes. Use a thermometer to measure the internal temperature of the thighs. They're finished cooking when the temperature reads 165°F.

Why are my chicken thighs not crispy? ›

If you find the chicken thigh skin isn't as crispy as you would like, it could mean the skin may not have been dry before you added it to the oil. Make sure to pat the chicken dry before seasoning, and if you want even more assurance, place the chicken in the refrigerator, uncovered, to let the skin dry out a bit.

How do you make chicken soft like a restaurant? ›

Here are four simple steps you can follow to make your chicken dishes as juicy, flavorful, and tender as possible:
  1. Debone the pieces of meat. To tenderize pieces of chicken, you'll need to remove any bones left in the meat. ...
  2. Pound the poultry. ...
  3. Marinate your chicken. ...
  4. Cook at an adequate temperature.
8 Oct 2021

Is it better to cook chicken thighs with skin on or off? ›

Get Them Bone-In, Skin-On

Boneless, skinless chicken thighs can be a good alternative to breast meat, but that's not what we want here. Keeping the skin on protects your chicken thighs from drying out while they cook, plus it allows for the additional textural treat of crispy, perfectly seasoned skin.

Are chicken thighs harder to overcook? ›

Since they have a higher fat content and retain moisture during cooking, it's more difficult to overcook chicken thighs than it is to overcook chicken breasts. Particularly if you buy bone-in chicken thighs, they mostly just fall off of the bone if you leave them in the oven too long!

Why do my chicken thighs taste rubbery? ›

Overcooking might play a role in your chicken's tire-like texture. Leaving chicken in a pan, oven, or grill for just a little too long can suck the moisture right out and leave you with a dry, rubbery bird. Without moisture, the protein fibers in the chicken become elastic.

How do you cook chicken thighs that aren't slimy? ›

Start by generously seasoning the meat with salt and searing the outside of the thigh (yes, the skin) in a cast-iron skillet with some oil. Start skin side down. Don't overcrowd the pan, and cook in batches if needed or you'll end up with soggy thighs.

How do you know when chicken thighs are done cooking? ›

You can take a paring knife and gently prod from the bare side of the thigh around the bone to see if the meat is done—if you're seeing a lot of pink, give it a couple minutes more. For a more accurate reading, use a meat thermometer to make sure that your thighs have reached 160°.

Should you boil chicken thighs before baking? ›

How to Par Boil Chicken Before Grilling or Baking (For Whole Chicken, Thighs, Wings and Breast) Parboiling chicken is a great way to ensure tender results and fully cooked chicken. It can be especially useful if you're feeding a crowd.

How does Gordon Ramsay cook boneless chicken thighs? ›

Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon.

What temperature do you cook chicken thighs an hour? ›

The Best Temperature to Bake Chicken Thighs

The key to achieving perfectly cooked chicken thighs is baking them at 375F (190C) or until the internal temperature reaches 175F (80C). The oven's temperature is just right for the chicken to cook evenly and get that golden brown glow.

What should I serve with chicken thighs? ›

31 Side Dishes to Serve with Chicken Thighs
  • Brussels Sprouts Skillet With Crispy Pancetta Breadcrumbs. ...
  • Slow-cooker Garlic-herb Mashed Cauliflower. ...
  • Roasted Squash With Pomegranate And Goat Cheese. ...
  • Zoodle Stir-fry. ...
  • Tabbouleh. ...
  • Sweet Potato Fries. ...
  • Quinoa Brussels Sprout Gratin With Smoked Cheddar. ...
  • Cold Lemon Zoodles.
15 Apr 2020

What is the white stuff on chicken thighs? ›

“Those white strings are tendons found in the chicken,” said Victor Perry, assistant meat manager at GreenWise Market in Mountain Brook, Alabama. “They're basically the equivalent of finding a piece of fat—the gristle—on a steak or other piece of meat.”

What's healthier chicken breast or thigh? ›

Chicken breast and Chicken thighs differ in the nutritional value. If you compare the nutrition in both parts of the chicken, chicken breasts are a healthier option. They are low in calories, high in protein, low in fats and saturated fats but high in good cholesterol.

What is the secret to moist chicken? ›

To start, brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will boost the natural flavor and moisture of the chicken breasts and will leave you with a super tender piece of meat. This is the one step that will really ensure your chicken won't be dry or tough.

Should I cover chicken with foil when roasting? ›

Do you cover a chicken when roasting? We generally like to roast our chicken uncovered so the skin crisps up and turns an appealing golden brown. If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.

What is the best way to cook chicken so it doesn't dry out? ›

Using a method called “dry-poaching” is best. It involves covering the breasts with a piece of parchment paper before they go in the oven. This allows them to baste in their own juices so they cook up to be tender and juicy.

Is it better to cover chicken thighs with foil when baking? ›

Don't cover the chicken with foil.

Covering the pan with foil will also produce steam that will soften the skin instead of crisping it. Use a meat thermometer as chicken thighs vary in size, it's a good idea to use a meat thermometer. A safe cooking temperature for cooked chicken is 165°F.

Do you put water in the pan when baking chicken? ›

Roast the Chicken

If you are not roasting any vegetables with the chicken, it's a good idea to add about 1/2 cup of water to the pan to prevent the drippings from burning. Place the chicken on the rack breast side up, slide the pan into the oven, and roast it uncovered for about 60 to 70 minutes.

What temperature do you bake chicken thighs without skin? ›

Whether they're on a sheet pan, in a skillet, or in a saucy marinade, the best temperature for cooking boneless, skinless chicken thighs in the oven is between 400°F and 450°F, with 425°F being the temperature we rely on most often.

Why is my chicken skin not crispy oven? ›

Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.

How do you add moisture to dry chicken? ›

Chicken stock or broth is the best liquid to impart flavor and moisture back into dry chicken. Warm your broth over a medium heat until it is hot but not boiling. Place your shredded chicken in the pan until it is barely covered with enough broth to coat the chicken.

What is the best way to cook chicken breasts to keep them moist? ›

Moisture levels in chicken can really drop when you cook it at a high heat for a long time. To keep chicken moist and juicy, I cook it at a lower temperature in the oven, at 350°F after searing each side. Also be careful not to overcook which will make it dry. Bake until the internal temperature reaches 165°F.

How do I make my chicken soft and not chewy? ›

For the most tender chicken, we simmer it gently.

For the cooking liquid, we use water, which quickly soaks up lots of flavor from the onion, garlic, and chicken. We add just enough water to cover the chicken then bring everything to a low simmer and wait about 30 minutes until the chicken is very tender.

Why are chicken thighs so chewy? ›

Chicken might turn out too chewy if it was undercooked, overcooked, or left uncovered for too long. A muscle condition known as woody breast might also be to blame. For best results, cook white meat to 165 degrees and dark meat to 180 degrees, and start with locally sourced products whenever possible.

Why is my chicken rubbery but not dry? ›

If the chicken is too rubbery, it may be because the meat is overcooked. Undercooking can also lead to a rubbery texture, which is why it's imperative to test the meat with a reliable instant-read thermometer. Conditions like woody chicken breast and white striping are possible culprits as well.

Can chicken thighs be pink and cooked? ›

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

Do you cook chicken thighs longer than chicken breasts? ›

The difference in cook times for chicken thighs and chicken breasts is negligible in most cases. Chicken thigh meat takes longer to cook because it's more dense, so if you have a breast and a thigh of identical size, the thigh will need more cooking time.

Does olive oil make chicken skin crispy? ›

Here is an easy to make recipe for fried chicken that is oven fried in extra virgin olive oil. This one-pan recipe results in juicy chicken with flavorful, crispy skin.

Can you overcook chicken when braising? ›

It should be fork tender, too. “You can overcook a braise,” she says, even if there is more wiggle room for when it's done. “Just because it's in a moist environment doesn't mean you can't dry it out. . . .

How long should you braise chicken? ›

Set aside on a plate until needed. Toss your veg into the pot, add the chicken back and pour over half a bottle of wine (or equivalent liquid), cover and place in a 325ºF for 45 minutes or until the internal temperature reaches 165ºF. Once you master this technique, you'll be making chicken like this once a week.

How can you tell if chicken thighs are overcooked? ›

Poke the meat to see if juices are red or clear

This method applies to chicken specifically. For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

What is the best way to cook chicken thighs? ›

Pat chicken thighs dry with a paper towel and season with salt and pepper on a rimmed baking sheet. Arrange skin-side down. Broil for 5 minutes. Flip and broil, until skin is crispy and golden and an instant-read thermometer inserted in the thickest portion registers 165 degrees, 8 to 10 minutes.

What is not recommended for braising? ›

You want something with plenty of connective tissue and fat. The idea is that over the long cooking time, all that tissue softens and becomes gelatinous, giving well-braised meat a juicy, tender flavor. You wouldn't use a filet mignon or a rib-eye for braising because the end result would be very tough and overcooked.

Do you cover meat with liquid when braising? ›

Braising liquid

The meat that you are braising should be partially covered in liquid, but not submerged. This liquid will eventually become a sauce for the meat, so make sure it is full of flavor. It will take flavor from the meat you are cooking, but it should also provide flavor of its own.

How do you keep chicken thighs from being chewy? ›

As we mentioned, chicken thighs have a more appealing texture when their internal temperature surpasses 165 degrees. If you take them off the heat too soon, the collagen won't have a chance to tenderize the meat. This could make them tough or chewy.

Should you cover chicken when braising? ›

That's because whatever you're braising—in this case, chicken thighs—will always be cooked covered with a lid or at least some tightly-wrapped foil. That cover traps liquid as it turns to steam, creating a warm and moist cooking environment. Roasting, on the other hand, is a dry-heat cooking method.

How do chefs get chicken so tender? ›

marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry. egg whites – sometimes the above method is also done using egg whites. chemical tenderiser. simple baking soda / bi carbonate method.

What temperature is best for braise? ›

For best results, do not allow the braising liquid to boil; adjust your burner to the lowest setting (the liquid should be at a bare simmer), or braise in a slow oven set between 275°F (135°C) and 300°F (150°C). Some chefs swear by an even lower oven temperature of 200°F (95°C).

Is it OK if chicken thighs are a little pink? ›

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.

How do you tenderize chicken thighs? ›

Here are four simple steps you can follow to make your chicken dishes as juicy, flavorful, and tender as possible:
  1. Debone the pieces of meat. To tenderize pieces of chicken, you'll need to remove any bones left in the meat. ...
  2. Pound the poultry. ...
  3. Marinate your chicken. ...
  4. Cook at an adequate temperature.
8 Oct 2021

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