Chicken with Tomato

Chicken thighs with crispy skin, simmered in a thick and fragrant tomato sauce. The meat falls off the bone and the sauce coats the chicken perfectly.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 540
• Protein: 36 g
• Carbs: 13 g
• Fat: 40 g

Ingredients

• 4 piece Chicken leg ( trimmed )
• 2 tbsp Extra virgin olive oil
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 500 g Round tomato ( diced )
• 200 ml Tomato juice
• 100 ml Dry white wine
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Tomato pulp

Instructions

1. Brown the chicken

   Heat olive oil in a sauté pan. Place the chicken thighs skin-side down. Let them brown until the skin is golden and crispy. Turn them over to sear the other side, then remove from the pan.

2. Sauté the aromatics

   In the same fat, add the chopped onion and minced garlic. Sauté without browning. Scrape the bottom of the pan well to release the chicken's cooking juices.

3. Deglaze and add liquids

   Pour in the white wine. Let it reduce by half over high heat. Add the diced tomatoes, tomato pulp, tomato juice, and oregano. Season with salt and pepper.

4. Simmer

   Return the chicken to the sauce. Cover and simmer over low heat. The sauce should thicken and become glossy. It is ready when it coats the back of a spoon.

Chef's tips

• Don't rush it: the chicken is done when the meat starts to pull away from the bone.
• If the sauce is too acidic, a small pinch of sugar can balance it out.

Storage

Keeps for 3 days in the fridge. The sauce will be even better when gently reheated the next day.