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Tomato Garlic Braised Chicken Thighs - Comforting, Flavor-Packed, and Easy

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
  • 1.5 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 6–8 garlic cloves, thinly sliced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup dry white wine (or chicken broth)
  • 1 can (28 oz) crushed tomatoes (or whole peeled tomatoes, crushed by hand)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 bay leaf
  • 1–2 teaspoons sugar or honey (optional, to balance acidity)
  • 2 tablespoons butter (optional, for finishing)
  • Fresh basil or parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Season the chicken: Pat the thighs dry with paper towels. Sprinkle all over with salt, pepper, and smoked paprika. This helps the skin crisp and flavors the meat throughout.
  2. Brown the chicken: Heat olive oil in a large Dutch oven over medium-high. Place the thighs skin-side down and sear 6–8 minutes until deeply golden. Flip and cook 2–3 minutes more. Transfer to a plate. Don’t rush this step; color equals flavor.
  3. Build the aromatics: Reduce heat to medium. Add the onion and a pinch of salt. Cook 3–4 minutes until softened, scraping brown bits from the pot. Stir in the garlic and cook 30–45 seconds until fragrant.
  4. Tomato base: Add tomato paste and red pepper flakes. Cook, stirring, 1–2 minutes to caramelize the paste slightly; it should darken a shade.
  5. Deglaze: Pour in the white wine. Simmer 1–2 minutes, scraping the bottom to release any fond. If not using wine, use broth and add a squeeze of lemon at the end for brightness.
  6. Simmer the sauce: Stir in crushed tomatoes, chicken broth, oregano, thyme, and the bay leaf. Bring to a gentle simmer. Taste and add a little sugar or honey if the sauce is very acidic.
  7. Return the chicken: Nestle the thighs back into the pot, skin-side up. The skin should sit mostly above the liquid so it stays somewhat crisp. Reduce heat to low, cover, and cook 30 minutes.
  8. Finish uncovered: Remove the lid and simmer another 10–15 minutes to thicken the sauce and finish cooking. Internal temperature should reach 175–185°F for tender, juicy thighs.
  9. Optional richness: Stir in butter to finish the sauce. Adjust salt and pepper. Remove the bay leaf. Add a squeeze of lemon if you like a brighter finish.
  10. Serve: Sprinkle with chopped basil or parsley. Serve over polenta, mashed potatoes, rice, or crusty bread. Spoon plenty of sauce on top.