Braised Chicken with Tomato and Spices
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3 pounds
Chicken Thighs
2 tablespoons
Olive Oil
1, chopped
Onion
3
Carrot, chopped
3 pounds
Chicken Thighs
2 tablespoons
Olive Oil
1, chopped
Onion
3
Carrot, chopped
3 ribs
Celery, chopped
3, minced
Garlic Cloves
2 sticks
Cinnamon
14 ounce can
Chopped Tomatoes
2 tablespoons
Tomato paste
2 cups
Chicken Broth
1/2 cup
Red Wine Vinegar
1/4 cup
Honey
2
Bay leaf
2 teaspoons
Kosher Salt
2 teaspoons
Black Pepper
Pat chicken thighs dry. Season them with olive oil, salt, and pepper. Preheat oven to 325°.
1
Brown chicken thighs in a Dutch oven or equivalent pot. Work in batches if you need to.
2
Turn over chicken after about 5 minutes. Brown on opposite side for 5 minutes. Remove from pot.
3
Pour off any excess fat. Sauté onions until translucent. Scrape up brown bits in pot.
4
Add garlic, carrots, and celery. Cook for 5 more minutes.
5
Stir in vinegar, honey, and tomato paste. Cook for 5-7 minutes.
6
Add crushed tomatoes and cook for 5 minutes more.
7
Return chicken to pot. Add bay leaves and cinnamon. Pour in chicken broth to cover chicken. Stir.
8
Bring to a boil. Move to the oven and cook for 2 hours.
9
Serve over your favorite rice, potatoes, or pasta.
10