Braised Chicken Thighs in Tomato Sauce – Tender & Hearty

⏱️ Prep Time: 65 Minutes | 👥 Servings: 4 | 🔥 Difficulty: Easy

🥘 INGREDIENTS:

• 4 chicken thighs (bone-in, skin-on, approx. 250g each)
• 400 g canned chopped tomatoes
• 200 ml chicken broth
• 3 cloves garlic, minced
• 1 onion, diced
• 2 tbsp tomato paste
• 1 tsp smoked paprika, 1 tsp dried oregano
• 2 sprigs fresh rosemary
• 2 tbsp olive oil, salt and pepper
• Fresh parsley for garnish

🔥 PREPARATION:

Step 1: PREPARATION (10 minutes)

• Pat chicken thighs dry
• Rub all over with salt, pepper and paprika
• Dice onions, mince garlic, prepare rosemary
  
  
  

Step 2: SEAR (10 minutes)

• Heat olive oil in a cast iron Dutch oven over high heat (level 7–8)
• Place chicken thighs skin-side down – do not move for 4–5 minutes
• Flip until skin is deep golden brown and crispy
• Cook for another 3 minutes, then remove
  
  
  

Step 3: BUILD THE SAUCE (8 minutes)

• Reduce heat to level 5, sauté onions and garlic in the drippings for 3 minutes
• Stir in tomato paste, roast for 1 minute
• Add oregano and rosemary
• Pour in chopped tomatoes and chicken broth, bring to a boil

Step 4: SIMMER (40 minutes)

• Place chicken thighs skin-side UP in the sauce
• Cover with cast iron lid
• Gently simmer at level 3 for 40 minutes
• Meat is done when it easily pulls away from the bone
  
  
  

Step 5: FINAL DISH

• Remove lid, let sauce reduce for 5 minutes
• Season with salt, pepper, and paprika to taste
• Sprinkle with fresh parsley and serve
  
  
  

✅ TIPS FOR PERFECT RESULTS:

• Keep skin-side up during simmering – this keeps it crispy instead of soft
• Don't simmer too hot – level 3 is sufficient, too much heat makes the chicken tough
• The BIOL cast iron Dutch oven retains heat perfectly – no constant readjustment needed
• The heavy cast iron lid keeps steam and moisture in – no drying out possible
• Tastes even better the next day – ideal for meal prepping

🌡️ CHICKEN INTERNAL TEMPERATURE:

• Minimum internal temperature: 75°C (food safety)
• Perfectly tender: 80–85°C – the meat falls off the bone
• For braised dishes: longer at low heat is better than shorter at high heat

🍷 SERVING SUGGESTION:

Perfect with crusty baguette, polenta, pasta, or mashed potatoes – the tomato sauce makes any side dish a star. Pair with an Italian red wine (Chianti or Montepulciano) for a complete Mediterranean experience.

📊 NUTRITIONAL INFORMATION (per serving):