Braised chicken thighs with tomato sauce

By Jason Skrobar
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A warm and saucy dish to bring to your next potluck event. 



  • 8 chicken thighs, bone in skin off
  • 2 tablespoons olive oil
  • Salt and pepper for seasoning
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1 large can diced tomatoes
  • 1 cup chicken stock
  • 1 1/2 teaspoons dried thyme


  1. Pat chicken thighs with paper towel to remove all moisture.
  2. Season well with salt and pepper.
  3. Add olive oil to a Dutch oven over medium high heat. Sear chicken thighs on all sides making sure to get a nice golden brown colour (you might need to do this in batches if your Dutch oven is not large enough).
  4. Remove the chicken thighs to a baking sheet and set aside.
  5. To Dutch oven add onions and garlic and sauté for a few minutes. Once onions are translucent add tomatoes and stock, and return the chicken to the Dutch oven. Bring to a boil, cover and reduce heat to medium low. Cook for 20-25 minutes. Uncover, and sprinkle with dried thyme.
  6. Serve this over cooked farro.

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