Gail Simmons' Tomato Braised Chicken Thighs
A simple weeknight dinner everyone can agree on. Tender braised chicken thighs simmered with olives and capers in our classic marinara sauce never disappoints. Delicious with anything from buttered pasta to roasted vegetables.
8 bone in, skin on Chicken Thighs
To Taste Salt & Pepper
2 tbsp Olive Oil
1 medium Onion
2 cloves minced Garlic
1/3 cup Dry White Wine
1/4 cup Grilled Olives
3 tbsp Capers
1/2 tsp Crushed Red Pepper Flakes
1 jar Rao’s Homemade® Arrabbiata Sauce
1 cup Chicken Stock
1 tbsp Oregano
2 tbsp fresh Parsley
Rinse chicken thighs under cold running water and pat dry with paper towels. Season the thighs all over with salt and pepper. In a shallow, heavy-bottomed pan heat the oil on medium-high. Add the thighs, skin side down, and cook until golden brown, about 4 minutes per side. If you need more space, cook them in two batches. Remove to a plate and set aside. Drain off all but 1 tablespoon of oil.
Reduce the heat to medium and add the onion and garlic to the pan. Cook, stirring often, until soft and translucent, about 5 minutes. Pour in the white wine to deglaze the pan, scraping up any brown bits that may have accumulated on the bottom. Simmer to reduce the liquid until almost evaporated, about 4 minutes.
Add back the chicken thighs, nestling them together, then sprinkle in the olives, capers and chili flakes (if using). Pour in the Rao’s Homemade Arrabbiata sauce, chicken stock and oregano. Gently stir to combine. Bring to a simmer and cook, partially covered, until the chicken is cooked through, 15 to 20 minutes.
Transfer the thighs to a large shallow bowl or rimmed platter, pour the sauce over top and sprinkle with parsley before serving.