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Tender Juicy Braised Chicken

Braised Chicken Thighs


Chicken thighs 8 each

Olive oil 1 tbsp

Herb Salt To taste

Black pepper To taste

Onions 2 medium diced

Celery 2 stalks diced medium

Carrots 1 diced medium

Chicken or vegetable stock 1 qt

tomato paste 1 tbsp

Fresh Garlic 2 tbsp minced

Fresh Herbs 1.5 tbsp minced


1. Layout the chicken thighs and season with salt and pepper.

2. Pre heat your pan and add olive oil.

3. Add chicken and sear well. Remove and set aside.

4. Add onions. Cook until brown.

5. Add the tomato paste and lower the heat and cook the paste until it gets a rusty brown color. It will begin to stick to the bottom of the pan, that is ok, just make sure not to burn it.

6. Add the celery, carrots and garlic and cook till aroma.

7. Add the chicken back into the pot and mix well with the onion mixture.

8. Add the stock and bring to a boil and reduce heat to simmer.

9. Simmer until fork tender. Add the fresh herbs and stir well.

10. Taste and re-season with salt and pepper if needed.

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