Braising is an underused way to cook in my opinion. When you braise meats they slowly take on the flavor of the braising liquid without losing their own unique flavor. And the liquid is infused with the flavor of the meat. It’s a win-win! Braised Chicken Thighs Italiano is one of our favorite ways to have chicken thighs because the flavors combine and create something wonderful!
Braised Chicken Thighs Italiano is inexpensive yet tastes like a million bucks!
Simmering the chicken thighs means they’ll be tender and juicy. The sauce is full of Italian flavors that infuse the chicken without overpowering it. And Braised Chicken Thighs Italiano won’t cost you an arm and a leg, even if you have a large family!
For our dinner I use 4 large bone-in, skin on chicken thighs. All you have to do is adjust the number of thighs for your family and you don’t even have to double the amount of sauce ingredients!
First I season all-purpose flour with kosher salt and some freshly ground black pepper. Then I lightly dredge the chicken thighs in the flour. I want to dust it on all sides and I shake off the excess flour.
I set the dredged chicken aside and heat olive oil and a tablespoon of butter in a large, deep skillet. When the butter has melted I add the thighs and cook them over medium high heat for 5 – 6 minutes per side. They should be nicely browned but they don’t need to be cooked through at this point.
When the thighs are browned I remove them and add 1 cup of chopped onions to the pan. I cook them until they’re translucent then sprinkle the remaining tablespoon of flour over them and cook them for another minute.
Andi made enough rings for our family dinner to serve onion rings to 20 people. I just chopped some up for the Braised Chicken Thighs Italiano.
Next I add garlic and cook both onions and garlic for another minute. I want the garlic fragrant but I’m careful not to let it burn.
I stir in 2 tablespoons of tomato paste and cook it until it just starts to brown.
Then I add thyme, basil, and oregano, stirring everything to combine. You can smell the incredible aromas of the herbs at this point. If you’re tummy doesn’t start rumbling you’re a better person than I!
I stir in a can of whole peeled tomatoes that I crush by hand (you can certainly just buy crushed tomatoes!) along with the juice, 1/4 cup white wine, and 1 1/2 cups of chicken stock. The chicken goes back in the pot and I reduce the heat and cover the pot. The chicken will simmer for about 15 – 20 minutes; until it’s cooked through (165 degrees).
Once again I remove the chicken and continue cooking (uncovered) the sauce until it’s reduced a bit.
I plate the chicken and spoon the reduced sauce over it.
Braised Chicken Thighs Italiano are great over rice with a tossed green salad on the side!
I often make Braised Chicken Thighs Italiano a day or two before serving as it’s even better the next day!
Braised Chicken Thighs Italiano
Braised Chicken Thighs Italiano is an inexpensive and delicious way to enjoy the flavors of Italian food. And it's easy and fast to make!
- 4 large bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour + 1 tablespoon
- 1 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 cup yellow onion, chopped
- 2 large garlic cloves, minced fine
- 2 tablespoons tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand (or a can of crushed tomatoes)
- 1/4 cup white wine
- 11/2 cup chicken stock
- Season the flour with salt and pepper.
- Lightly dredge chicken thighs in seasoned flour and shake off excess and set chicken aside.
- Heat the olive oil and 1 tablespoon butter in a large, deep skillet over medium high heat.
- Sear the chicken thighs, skin side down, for about 5 - 6 minutes per side (until browned well).
- When evenly browned (they don’t have to be cooked through at this point) remove the chicken from the pan and set aside.
- Add the onions and sauté until translucent.
- When the onions are translucent (after about 4 minutes) sprinkle the remaining tablespoon of flour over them and continue to cook for another minute.
- Add the garlic and stir until fragrant (about 1 minute).
- Add the tomato paste and cook just until it begins to lightly brown then add thyme, basil, and oregano.
- Stir to combine then add the tomatoes, wine, and chicken stock and return the browned chicken thighs to the pot.
- Cover the skillet with its lid and simmer for 20 minutes (until chicken is cooked through).
- Remove chicken and, over low heat, cook sauce for a few minutes to reduce it slightly.
- Top the chicken with the reduced sauce.
You can add up to 4 additional chicken thighs without needing to increase the amount of sauce.