Braised Chicken in Homemade Tomato Sauce
Tender chicken thighs slow-simmered in a rich tomato sauce with smoky bacon and garlic — this comforting one-pot dish is weeknight dinner at its best. The sauce clings beautifully to pasta or soaks into fluffy rice, making every bite deeply satisfying.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) bone-in chicken thighs
- 5 tablespoons olive oil
- 1 tablespoon smoked bacon or pancetta, finely diced
- 1 medium onion, finely chopped (divided in half)
- 2 garlic cloves, crushed (divided)
- 1/2 chicken bouillon cube
- 1 small can (140 g / 5 oz) tomato paste
- 140 ml (½ cup) water
- Fresh parsley and chives, chopped, to taste
- Salt and black pepper to taste
- Pinch of sugar
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Directions
- 1
Pat the chicken pieces dry, then season with half the onion, one crushed garlic clove, salt, and pepper. Set aside to marinate for 15 minutes.
- 2
Heat olive oil in a heavy-bottomed pot over medium heat. Add the diced bacon and cook until golden and crispy.
- 3
Add the remaining onion and second garlic clove; sauté for 2 minutes until softened.
- 4
Add the chicken pieces along with any marinating juices and brown for 5 minutes, turning once halfway through.
- 5
Stir in the tomato paste, then add the water and crumble in the bouillon cube.
- 6
Add the fresh herbs and a pinch of sugar to balance the acidity of the tomato. Season with salt and pepper.
- 7
Cover and simmer over low heat for approximately 25 minutes, until the chicken is cooked through and the sauce has thickened.
💡 Chef's Tip
For a silkier sauce, blend a ladleful and stir it back in before serving. This dish tastes even better the next day as the flavors deepen overnight.
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Same category — Poultry
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