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Braised Chicken with Tomato and Potatoes

Bone-in chicken thighs braised with potatoes in rich tomato sauce for a complete one-pot dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs approximately 4-6 thighs
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion sliced or diced
  • 3-4 medium potatoes (Yukon Gold or Red) cut into 1.5-inch chunks
  • 3 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano or thyme
  • 1 bay leaf
  • fresh parsley chopped, for garnish
  • kalamata olives or capers optional, for Mediterranean twist

Equipment

  • Large deep skillet or Dutch oven with lid
  • tongs
  • wooden spoon

Method
 

  1. Pat chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Place chicken skin-side down and sear for 5-7 minutes until skin is golden and crispy. Flip and sear for another 2 minutes. Remove and set aside.
  2. In the same pan with the chicken fat, add onion and cook for 3-5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Pour in chicken broth and diced tomatoes, scraping the bottom of the pan to release browned bits.
  4. Add potato chunks, oregano or thyme, and bay leaf to the sauce. Nestle seared chicken back into the pan, skin-side up, keeping crispy skin above the liquid line.
  5. Bring liquid to a gentle simmer. Cover pan with a tight-fitting lid and reduce heat to low. Simmer for 30-35 minutes, or until potatoes are fork-tender and chicken reaches 165°F.
  6. Optional: Remove lid for the last 10 minutes of cooking if you prefer a thicker sauce.
  7. Discard bay leaf. Garnish with fresh parsley and serve in shallow bowls with crusty bread.

Notes

Storage: Keep in airtight container for up to 3 days. Dish improves the next day as flavors meld. Potatoes continue absorbing sauce. Reheat gently on stovetop with splash of broth. Freezes for up to 2 months. Substitutions: Use boneless thighs with reduced cook time to 20-25 minutes. Add 1/2 cup red wine when deglazing for extra depth. Stir in kalamata olives or capers for Mediterranean flavor. Add bell peppers, carrots, or zucchini with potatoes. Serving: Complete one-pot meal. Serve with crusty bread, green beans, or arugula salad. Pro Tip: Use Yukon Gold potatoes - they hold their shape perfectly during braising and have naturally buttery texture.