Savory Tuscanstyle chick Flavorful juicy recipe Tuscan herb marinade pansear ovenfinish tech Pair w pasta roast vegs garlic bread
Ingredients
Scale
8 boneless, skinless chicken thighs
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)
1 cup chicken broth
1 cup dry white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
Begin by patting the chicken thighs dry with paper towels and seasoning them generously with salt and black pepper.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken thighs and sear them on both sides until they develop a beautiful golden-brown crust, about 3-4 minutes per side.
In the same pan, reduce the heat to medium and add the diced onion. Sauté the onion for 2-3 minutes, stirring occasionally, until it becomes translucent and fragrant. Then, add the minced garlic and continue cooking for an additional minute, being careful not to let the garlic burn.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for 1-2 minutes, enabling the flavors to concentrate and the alcohol to burn off.
Add the diced tomatoes, chicken broth, tomato paste, dried oregano, and dried basil to the pan. Stir to combine all the ingredients, then return the seared chicken thighs to the pan, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let the chicken cook for 30-35 minutes, or until it’s cooked through and the sauce has thickened.
Once the chicken is cooked, taste the sauce and adjust the seasoning with salt and black pepper as needed. If you’d like to add a touch of heat, sprinkle in the crushed red pepper flakes. Garnish the Tuscan Chicken with fresh basil leaves (if desired) and serve it hot, alongside your favorite side dishes.
