How many times have you come across a recipe where you spend time getting your chicken thigh skin nice and crispy and then they have you cover it was some wet ingredient. My daughter and I have seen it time and time again. Why even bother spending the time if you are going to submerge it in gravy, sauce or something that makes it soggy.
I do try to eat the skinless chicken and do more often or not, but sometimes crispy skin just needs to happen. The other night my daughter made the recipe I will share with you today and she still is talking up the fact that they didn’t ask for her to submerge it into the tomato and herbs and it was delicious to boot.
We were making this for a crowd so we actually had two plans just like this one!
Braised Chicken with Tomatoes and Herbs
Ingredients
- 3 teaspoons ground coriander divided
- Kosher salt and black pepper
- 3 pounds bone-in chicken thighs
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 3 pounds ripe tomatoes cored, seeded and roughly chopped
- ½ cup fresh mint roughly chopped
- ¼ cup fresh cilantro finely chopped
Instructions
- pre-heat oven to 450 ℉ - do not submerge your chicken into the tomato sauce, nestle them in keeping the skin out of the liquid. they will get even more crispier and browner in the oven
- Pat the chicken dry and In a small bowl, stir 2 teaspoons of coriander, 1 teaspoon salt and ½ teaspoon black pepper together and sprinkle it all over both sides of the chicken
- In an oven safe skillet, heat over medium heat, add the oil until shimmering. add the chicken skin side down. cook until well browned, about 6 minutes or so. Transfer the chicken to a plate, pour off and discard all but a couple of tablespoon of the oil.
- With skillet over medium heat add the onions, stirring occasionally, until they begin to soften, about 5 minutes. Add the remaining coriander, garlic, red pepper flakes and a ½ teaspoon kosher salt. cooking till fragrant about 30 seconds or so. Add the tomatoes and cook, scraping up any browned bits, about 4-5 minutes or until the tomatoes begin to release their juices.
- Nestle the chicken skin side up into the tomato mixture, do not submerge the skin. Add any juices collected on the chicken plate. Transfer to the preheated oven and cook for about 20-25 minutes. Or until the thickest part of the thigh reaches 175℉. Remove from the oven and serve with the herbs sprinkled all over.
recipe adapted: Milk Street The World in a Skillet by Christopher Kimball
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