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Ingredients
2 tablespoons olive oil
12 chicken thighs, about 3 ½ pounds, skin removed
1 teaspoon salt
2 cups coarsely chopped onion (about 1 large onion)
2 tablespoons coarsely chopped garlic (8 to 10 cloves)
1 can (28 ounces) peeled tomatoes in juice, or 3 ½ cups fresh, ripe diced tomatoes
½ teaspoon freshly ground black pepper
2 tablespoons chopped herbs (a mixture of tarragon and chives)
Nutritional analysis per serving (6 servings)
6 grams carbs; 259 milligrams cholesterol; 650 calories; 22 grams monounsaturated fat; 10 grams polyunsaturated fat; 13 grams saturated fat; 49 grams fat; 2 grams fiber; 641 milligrams sodium; 45 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
- Step 2
Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
- Step 3
If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add ¼ cup of water to each skillet. Mix well and bring to a boil.
- Step 4
Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
- Step 5
Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.
Private Notes
Comments
The tarragon lend a french taste to this dish, making it taste way more fancy than the amount of work put into it would indicate. That tortured sentence is compliments of reading too much ... I have no idea. Anyway -- great dish; easy dish.
Doctored mine with anchovy paste and capers
Just add additional spices to get it closer to your flavor profile!
The Roman version of this is bit fancier. It's essentially the same but a few anchovies go in after the onions have cooked out. You can add glass of white wine after the anchovy and garlic has cooked, but that's optional. I never seem to have any around I didn't already drink. If you do, make sure it's all but disappeared before adding the tomato. And then pickled capers to finish (not salted, unless you adore them). With capers, less is more. Skip the Tarragon.
Doctored mine with anchovy paste and capers
Made with fresh tomatoes , delicious