Summer Braised Chicken Thighs with Heirloom Tomatoes

American · Summer · 90 min · Serves 4 · By Lesapor Test Kitchen

This summer braise brings the richness of chicken together with the bright, fresh flavors of heirloom tomatoes. It's perfect for a cozy dinner that doesn't compromise on seasonal produce. Serve it with crusty bread to soak up the flavorful sauce.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds boneless chicken thighs, trimmed
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 pound heirloom tomatoes, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leaves
• Fresh basil leaves, for garnish

Method

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and pepper. Sear them in the skillet until golden brown on both sides, about 4 minutes per side. Remove and set aside.
4. In the same skillet, add sliced onion and garlic. Sauté until the onion is translucent, about 5 minutes.
5. Pour in chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
6. Add chopped heirloom tomatoes, balsamic vinegar, and thyme leaves. Stir to combine.
7. Return chicken thighs to the skillet, nestling them into the tomato mixture.
8. Transfer the skillet to the preheated oven and bake uncovered for 45 minutes, or until the chicken is tender and cooked through.
9. Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.