Tomato Braised Chicken
Tender chicken thighs braised in a garlicky tomato sauce with oregano and a splash of wine—the quick weeknight version of Greek kotopoulo kokkinisto. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lb boneless, skinless chicken thighs
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup dry white wine or chicken broth
- 4 cloves garlic cloves, minced
- 1 tsp dried oregano
- 1 medium red onion, sliced thin
- ½ cup kalamata olives, pitted
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Pat chicken dry, season with salt and pepper, then sear 3 minutes per side without moving until golden.
- 3
Remove chicken to a plate. Add onion and garlic to the skillet, stir for 60 seconds until fragrant.
- 4
Pour in wine, scrape up browned bits, then add crushed tomatoes, oregano, and olives.
- 5
Return chicken to the pan, nestling it into sauce. Simmer 8 minutes until chicken is cooked through.
- 6
Taste and adjust seasoning. Serve over rice or with crusty bread to soak up sauce.
Tools you’ll need
- 12-inch skillet with lid or foil
- wooden spoon
- tongs
- cutting board
- knife
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