Slow-Cooked Chicken Thighs with Tomatoes and Caramelized Onions
Tender chicken thighs braised with ripe tomatoes, sweet caramelized onions and fragrant garlic until meltingly soft. A budget-friendly one-pot dinner that comes together with minimal effort. Serve over fluffy rice for a complete, satisfying meal.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) bone-in chicken thighs
- 2 ripe tomatoes, seeded and diced
- 2 yellow onions, finely sliced
- 3 garlic cloves, minced
- 1 packet (about 40 g) dry onion soup mix
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- Salt and freshly ground black pepper
- Fresh flat-leaf parsley, chopped
- Dried thyme or mixed herbs, to taste
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Directions
- 1
Rinse the chicken pieces and soak for 20 minutes in cold water with white vinegar to remove impurities. Drain and pat completely dry.
- 2
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onions and garlic; cook, stirring, for about 5 minutes until softened and lightly golden.
- 3
Add the diced tomatoes and cook for 3–4 minutes until they break down and release their juices, forming a chunky base sauce.
- 4
Nestle the chicken pieces into the pot, turning to coat them well with the sauce.
- 5
Sprinkle over the onion soup mix, season with salt, pepper and herbs, then add a small splash of water. Cover and cook over low heat for 45 minutes, turning the chicken occasionally.
- 6
If the sauce reduces too much, add a few tablespoons of water to keep it from sticking. The chicken is ready when the juices run clear.
- 7
Finish with a generous handful of chopped fresh parsley and serve immediately.
💡 Chef's Tip
Bone-in thighs stay juicier than boneless cuts — don't swap them out. For extra depth, stir in a teaspoon of tomato paste when you add the tomatoes.
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Same category — Poultry
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